Smoky Ranch Chicken Wraps

Name: Smoky Ranch Chicken Wraps with Roasted Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 310 g Chicken Breast Tenders; 2 unit(s) Russet Potato; 6 unit(s) Flour Tortillas; 1 unit(s) Tomato; 28 g Baby Spinach; ¼ cup Cheddar Cheese, shredded; 2 tbsp Ranch Dressing; 14 g Applewood Smoke Spice; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Roasted Potato Wedges

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Get ready to be mind-blown. Juicy chicken tenders are nestled in between flour tortillas with spinach, tomatoes, cheddar and a generous drizzling of smoky and savoury Applewood Smoke-spiced ranch.

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Russet potato • Chicken tenders • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).

Tags:

Family Friendly

•New

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Milk

•Egg

•Senf

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

2 unit(s)

Russet Potato

6 unit(s)

Flour Tortillas

1 unit(s)

Tomato

28 g

Baby Spinach

¼ cup

Cheddar Cheese, shredded

2 tbsp

Ranch Dressing

14 g

Applewood Smoke Spice

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories870 kcal

Fat29 g

Saturated Fat7 g

Carbohydrate96 g

Sugar10 g

Dietary Fiber6 g

Protein56 g

Cholesterol140 mg

Sodium1360 mg

Trans Fat0.2 g

Potassium2000 mg

Calcium300 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Small Bowl

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Remove any brown spots from potatoes. Cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and 1/2 tbsp (1 tbsp) Applewood Smoke Spice, then toss to coat.
Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, cut tomato into 1/4-inch half-moons.
In a small bowl, combine ranch dressing and 1/2 tbsp (1 tbsp) Applewood Smoke Spice.

On a separate cutting board, pat chicken dry with paper towels, then cut in half crosswise. Season with salt, pepper and 1 tbsp (2 tbsp) Applewood Smoke Spice.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Remove from heat, then cover to keep warm.

Wrap tortillas in foil, then place in the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)

Lay tortillas on a flat surface. Top with spinach, then tomatoes, cheese and chicken.
Drizzle smoky ranch sauce over chicken.
Roll tortillas tightly over filling, then divide wraps and potato wedges between plates.