BBQ-Sauced Chicken Wraps
with Potato Wedges and Ranch- Wheat
- Mustard
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
This is pub food at its finest, made in the comfort of your own home. And what better way to get some extra veggies into dinner than by putting them in a wrap bursting with classic BBQ flavour? These wraps are sure to be a hit with the whole family. Ingredients: Russet potato • Chicken breast • 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 • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • 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) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • All-purpose flour (wheat) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
270 g
Chicken Thighs
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 g
Garlic Salt
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat)
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: Milk, Soy)
28 g
Spring Mix
1 unit(s)
Tomato
2 unit(s)
Russet Potato
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Fish, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
7 g
Chives
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- 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 BBQ Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Thinly slice chives.
- In a small bowl, stir together chives, ranch dressing and 1/8 tsp (1/4 tsp) pepper. Set aside.
- In a large bowl, combine flour and half the garlic salt (use all for 4 servings).
- Pat chicken dry with paper towels, then on a separate cutting board, carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 servings and 8 pieces for 4 servings.)
- Add chicken to the flour mixture, then toss to coat.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches for 4 servings, using 1 tbsp oil per batch.) Cook for 4-5 min per side, until golden and cooked through.**
- Transfer chicken to a plate, then cover to keep warm.
- Carefully wipe the pan clean with paper towels.
- 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!)
- Meanwhile, reheat the same pan (from step 3) over medium-low.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl until melted.
- Remove the pan from heat, then add BBQ sauce. Stir until combined.
- Thinly slice chicken, then add to the pan with BBQ sauce. Season with salt and pepper, then stir to coat.
- Divide tortillas and potato coins between plates.
- Top tortillas with spring mix, tomatoes, half the ranch mixture, then chicken.
- Spoon any remaining BBQ sauce from the pan over top.
- Serve remaining ranch mixture alongside for dipping.
