Grilled Honey Chicken Breasts Wraps
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Grilled Honey Chicken Breasts Wraps

Grilled Honey Chicken Breasts Wraps

with Potato Wedges

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!

Family Friendly

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


serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Hot Sauce

(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)

1 unit(s)


28 g

Baby Spinach

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

2 unit(s)

Russet Potato

1 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Mini Cucumber

2 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


2 tsp


1.5 tbsp



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.


Baking Sheet
Measuring Spoons
Large Bowl
Medium Bowl
Aluminum Foil


Roast potato wedges
  • 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.
Pickle cucumbers
  • 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.
Grill chicken
  • Add chicken to the grill. 
  • Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
Warm tortillas
  • 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.
Finish and serve
  • 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.**