BBQ-Sauced Chicken Wraps
with Potato Coins and Ranch
Ingredients: Russet potato • Chicken thighs • Flour tortillas (wheat, sulphites) (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) • Roma tomato • BBQ sauce (mustard) (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) • Ranch dressing (egg, milk) (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) • 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) • Applewood smoke spice (mustard) (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) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Mustard)
2 g
Garlic Salt
(May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Mustard, Triticale)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
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
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Tree nuts, Sesame, Soy, Sulphites, Wheat, Fish, Mustard)
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
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- 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.
