A freezer-friendly wrap inspired by Chicken Ranchero, using ground chicken and a thick, spiced tomato filling. Make a batch, freeze individually, and reheat for a quick meal.
Heat avocado oil in a large skillet over medium-high heat. Add ground chicken, breaking it into small pieces with a spatula. Season with salt, pepper, and granulated garlic. Cook for 5-6 minutes until browned and cooked through. Remove chicken from pan and set aside.
In the same pan, add onion, bell pepper, and jalapeño (if using). Sauté over medium-high heat for 5-7 minutes until softened. Add minced garlic, cumin, and paprika and cook for another minute, stirring constantly.
Return the chicken to the pan. Add chicken stock and crushed tomatoes, stirring to combine. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the mixture is thick and not saucy. You want a dry, scoopable filling. Taste and adjust salt and pepper as needed.
Let the filling cool completely before assembling wraps.
Spoon filling down the center of each tortilla, sprinkle with cheese, and roll up tightly, tucking in the ends.
The key difference from the original Chicken Ranchero is less liquid — the filling needs to be thick so the wraps don't get soggy, especially after freezing.
For more heat, leave the jalapeño seeds in or add a pinch of cayenne.
You can swap flour tortillas for whole wheat or low-carb wraps.