Chicken Breast Ranch Wraps
with Tomatoes and Cheddar
A taste of pub life is on the menu tonight and it's easy peasy to whip up. These mini handhelds are loaded with classic club wrap flavour but they eat like a taco!
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
2 unit
Chicken Breasts
56 g
Carrot, julienned
80 g
Tomato
1 tsp
Dill-Garlic Spice Blend
56 g
Baby Spinach
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
4 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy)
1 tbsp
BBQ Seasoning
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut tomato into 1/2-inch pieces. Add tomatoes and carrots to a medium bowl. Season with salt and pepper, then toss to combine.
Pat chicken dry with paper towels, then cut each chicken breast in half crosswise. Add chicken, BBQ Seasoning, Dill-Garlic Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange chicken in a single layer.
Roast chicken in the middle of the oven until cooked through, 16-18 min.** When chicken is done, using 2 forks, shred chicken into bite-sized pieces.
Meanwhile, 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 between plates, then spread ranch onto tortillas. Top tortillas with chicken, cheese, tomatoes, carrots and spinach.
