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Buffalo Chicken Wraps
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Buffalo Chicken Wraps

Buffalo Chicken Wraps

with Potato Wedges and Dill-Garlic Cream

A spin on a tried-and-true pub classic is coming in hot! This riff delivers all the spicy goodness of Buffalo chicken, with a sneaky little dill-garlic cream that will have you going back for more!

Tags:
Spicy
Quick Prep
Allergens:
Sulphites
Wheat
Egg
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Tenders

2 tbsp

Hot Sauce

1 tbsp

Cornstarch

460 g

Russet Potato

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

28 g

Baby Spinach

80 g

Tomato

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories1040 kcal
Fat52 g
Saturated Fat11 g
Carbohydrate91 g
Sugar4 g
Dietary Fiber7 g
Protein51 g
Cholesterol145 mg
Sodium1630 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

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Aluminum Foil

Instructions

Prep and roast potato wedges
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Ginger Guide for Step 3 (dbl for 4 ppl): Mild: 1 tsp Medium: 2 tsp Extra: 1 tbsp 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.)

Prep chicken
2

Meanwhile, combine cornstarch, Dill-Garlic Spice Blend in a medium bowl. Pat chicken dry with paper towels, then cut in half crosswise. Add chicken to cornstarch mixture, then toss to coat.

Cook chicken
3

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.)

Warm tortillas
4

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!)

Finish and serve
5

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 ranch over chicken. Serve any remaining ranch on the side for dipping.