Applewood Smoke Ranch Chicken Wraps
with Roasted Potato Wedges
Get ready to be mind-blown. Sure, BBQ sauce and ranch sauce are good separately, but together they create a new dimension of flavour! Juicy chicken tenders are sprinkled with BBQ seasoning and nestled in between soft flour tortillas with spring mix, cucumber, tomatoes and a generous drizzling of sweet, tangy and savoury BBQ Ranch.
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.
Ingredients
310 g
Chicken Breast Tenders
2 unit(s)
Russet Potato
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
1 unit(s)
Tomato
28 g
Baby Spinach
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
7 g
Applewood Smoke Spice
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450ËšF. Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges. To an unlined 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 and pepper, 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.)
- Cut tomato into 1/4-inch half-moons.
- In a small bowl, combine half the Applewood Smoke Spice and Ranch Dressing.
- On a separate cutting board, pat chicken dry with paper towels, then cut in half crosswise. Season with salt, pepper and remaining Applewood Smoke Spice.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.**
- Remove from heat.
- Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas and potato wedges between plates. Top tortillas with spinach, then tomatoes and chicken.
- Spoon any remaining sauce from the pan over top.
- Drizzle some Applewood Smoke Spice ranch sauce over chicken. Serve any remaining Applewood Smoke Spice on the side for dipping.