Dilly Chicken and Falafel Wraps
with DIY Ranch- Soy
- Wheat
- Sulphites
- Milk
- Mustard
- Egg
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Egg
- Milk
- Tree nuts
- Mustard
- Peanuts
- Sulphites
- Triticale
- Crustaceans
- Gluten
- Fish
There is nothing like a perfect wrap – one that's crispy, cheesy, creamy and has a touch of acidity. The best part of this one? It's packed with delicious veggies.
Ingredients
150 g
Falafel
(Contains: Wheat, Sesame, Soy, May contain traces of allergens, Soy, Wheat)
6 unit(s)
Flour Tortillas
(Contains: May contain traces of allergens, Sulphites, Egg, Milk, Tree nuts, Sesame, Soy, Wheat, Wheat)
90 mL
Dill Pickle, sliced
113 g
Spring Mix
1 tsp
Dill-Garlic Spice Blend
(Contains: Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale, May contain traces of allergens, Sulphites)
1 unit(s)
Tomato
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
1 unit(s)
Sour Cream
(Contains: Milk)
2 unit(s)
Green Onion
1 unit(s)
Mini Cucumber
½ tbsp
White Wine Vinegar
(Contains: Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, May contain traces of allergens)
310 g
Chicken Breast Tenders
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Strain pickles, reserving the brine.
- Chop pickles.
- Cut tomatoes into 1/4-inch pieces.
- Cut cucumber into 1/4-inch half-moons.
- Thinly slice green onions.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. Lightly smash with the back of a spatula. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat the same an over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Meanwhile, add mayo, sour cream, Dill Garlic Spice Blend and pickle brine in a small bowl. Season with salt and pepper, then whisk to combine.
- Set aside.
- Meanwhile, add 3 tbsp (6 tbsp) dilly sauce, half the white wine vinegar (use all for 4 ppl) and 1/4 tsp (1/2 tsp) sugar to a large bowl, then whisk to combine.
- Add half the spring mix, cucumbers, half the tomatoes, half the pickles and half the green onions.
- Toss to combine.
- Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide remaining pickles, falafels, chicken, remaining dill sauce, remaining spring mix, cheese, remaining tomatoes and remaining green onions between tortillas.
- Divide dill falafel wraps and salad between plates.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat the same pan used to fry the falafel over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Divide chicken between tortillas.
