Grilled Honey Chicken Breasts Wraps

Name: Grilled Honey Chicken Breasts Wraps with Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 2 tbsp Hot Sauce; 1 unit(s) Honey; 28 g Baby Spinach; 6 unit(s) Flour Tortillas; 2 unit(s) Russet Potato; 1 tbsp Southwest Spice Blend; ¼ cup Cheddar Cheese, shredded; 1 unit(s) Mini Cucumber; 2 tbsp Ranch Dressing; 2 tbsp White Wine Vinegar; 0.13 tsp Pepper*; 0.13 tsp Salt*; 2 tsp Sugar*; 1.5 tbsp Oil*

with Potato Wedges

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Classic pub flavours are all wrapped up into a delicious handheld! Tender and juicy chicken is grilled to perfection for that smoky, chargrilled flavour, then tossed in spiced honey. Creamy ranch and quick-pickled cucumbers make these wraps lip-smacking good!

Tags:

Spicy

•Family Friendly

Allergens:

Schwefeldioxide und Sulfite

•Hvede

•Milk

•Egg

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Hot Sauce

1 unit(s)

Honey

28 g

Baby Spinach

6 unit(s)

Flour Tortillas

2 unit(s)

Russet Potato

1 tbsp

Southwest Spice Blend

¼ cup

Cheddar Cheese, shredded

1 unit(s)

Mini Cucumber

2 tbsp

Ranch Dressing

2 tbsp

White Wine Vinegar

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

2 tsp

Sugar*

1.5 tbsp

Oil*

Nutrition Values

Calories910 kcal

Fat30 g

Saturated Fat7 g

Carbohydrate104 g

Sugar19 g

Dietary Fiber6 g

Protein56 g

Cholesterol140 mg

Sodium1670 mg

Trans Fat0.2 g

Potassium2100 mg

Calcium350 mg

Iron7 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

•Measuring Spoons

•Large Bowl

•Medium Bowl

•Aluminum Foil

Cooking Steps

Cut potatoes into 1/2-inch wedges.
Add potatoes, half the Southwest Spice Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
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.)

Meanwhile, cut cucumber into 1/4-inch rounds.
Pat chicken dry with paper towels.
Add chicken, 1/2 tbsp (1 tbsp) oil and remaining Southwest Spice Blend to a large bowl. Season with salt and pepper, then toss to coat. Set aside.

Add cucumbers, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.
Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min.
Remove the pot from heat. Transfer cucumbers, including liquid, to a medium bowl.
Place in the fridge to cool.

Add chicken to the grill.
Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**

Meanwhile, wrap tortillas in foil.
Place tortilla packet on the grill next to turkey.
Close lid and grill, flipping once, until warmed through, 5-6 min.
Remove tortilla packet from the grill and set aside.

Thinly slice chicken.
Stir together honey and hot sauce in another medium bowl. Add chicken, then toss to coat. (NOTE: Reference heat guide.)
Divide potato wedges and tortillas between plates. Top tortillas with baby spinach, chicken, pickled cucumbers and cheese.
Drizzle half the ranch dressing over wraps.
Serve remaining ranch dressing alongside for dipping.

If you've opted to get chicken breast, cook them in the same way the recipe instructs you to cook the turkey breast portions, until chicken is cooked through, 6-8 min per side.**