Buffalo Chicken Wraps
with Potato Wedges and Dill-Garlic Cream- Sulphites
- Gluten
- Egg
- Mustard
- Milk
This tried and true pub classic is coming in hot! Delivering on all the spicy goodness that Buffalo chicken has to offer, with a sneaky little dill-garlic cream that will have you coming back for more!
Ingredients
340 g
Chicken Breast Tenders
4 tbsp
Hot Sauce
1 tbsp
Cornstarch
(Contains: Sulphites)
460 g
Russet Potato
6 unit
Flour Tortillas
(Contains: Gluten)
28 g
Baby Spinach
80 g
Tomato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
3 tbsp
Sour Cream
(Contains: Milk)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
1.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1 tbsp mild, 2 tbsp medium, 3 tbsp spicy and 4 tbsp extra-spicy! Cut tomato into 1/4-inch pieces. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While potato wedges roast, combine cornstarch and 1 tsp salt (dbl for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut in half crosswise. Add chicken to cornstarch mixture, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Remove the pan from heat. Add 1 tbsp butter (dbl for 4 ppl) and 2 tbsp hot sauce, then stir to coat. (NOTE: Reference heat guide.)
While chicken cooks, add mayo, sour cream and Dill-Garlic Spice Blend to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Wrap tortillas in foil and 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 dill-garlic cream over chicken. Serve any remaining dill-garlic cream on the side for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of buffalo sauce and dill-garlic cream was a highlight for many, with the two sauces complementing each other well. Some found the overall dish a little plain or under-seasoned, particularly the potato wedges.
- Ease of prep: Most found this a quick and straightforward meal to pull together; some noted it took longer than the estimated time, especially the potato wedges in the oven.
- Suggestions: Add extra hot sauce to boost heat, and season the potato wedges with garlic powder or additional spices for more flavour. Sprinkling a little water on the tortillas before warming them helps prevent drying and tearing. Some reviewers found that slicing the chicken into smaller strips made the wraps easier to eat, and adding a bit of flour to the cornstarch helped the coating crisp up without burning. Reduce the salt in the cornstarch dredge, as several reviewers found the dish overly salty when following the full amount. Consider adding romaine or mixed greens alongside or instead of spinach for extra crunch, and a few reviewers suggested avocado, pickled radish, or cheese as tasty additions to the wraps.
- Leftovers: At least one reviewer noted the wraps did not keep well overnight, though the chicken reheated nicely the following day.
