Chicken Ranch Wraps
with Tomatoes and Cheddar
A taste of pub life is on the menu tonight and it's easy peasy. These mini wraps are loaded with club wrap flavours but they eat like a taco!
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
4 unit
Chicken Thighs
80 g
Tomato
7 g
Chives
56 g
Baby Spinach
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Gluten)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
BBQ Seasoning
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
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. Transfer tomatoes to a small bowl, then season with salt and pepper. Thinly slice chives.
Pat chicken dry with paper towels, then cut each chicken thigh in half crosswise. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast chicken in the middle of the oven until cooked through, 16-18 min.**
While chicken roasts, add sour cream, mayo, chives and 1/4 tsp sugar (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine.
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!)
Using two forks, shred chicken into bite-sized pieces. Divide tortillas between plates, then spread some ranch on each tortilla. Top tortillas with chicken, cheddar, tomatoes and spinach.
