Grilled Honey Chicken Tenders Wraps
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Grilled Honey Chicken Tenders Wraps

Grilled Honey Chicken Tenders Wraps

with Sweet 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-smackingly good!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time28 minutes
Cooking Time10 minutes


serving amount

310 g

Chicken Breast Tenders

2 tbsp

Hot Sauce

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

1 unit


28 g

Baby Spinach

6 unit

Flour Tortillas

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

2 unit

Sweet 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

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

Calories880 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate96 g
Sugar24 g
Dietary Fiber9 g
Protein54 g
Cholesterol140 mg
Sodium1750 mg
Trans Fat0.2 g
Potassium1700 mg
Calcium350 mg
Iron6 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 sweet potato wedges
  • Cut sweet potatoes into 1/2-inch wedges. 
  • Add sweet 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, 22-24 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 grill-marked and cooked through, 3-5 min per side.**
Warm tortillas
  • Meanwhile, wrap tortillas in foil.
  • Place tortilla packet on the grill next to chicken. 
  • 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 sweet 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.
Modularity Step (under step 2)

If you've opted to get chicken breast tenders, cook them in the same way the recipe instructs you to cook the turkey, skipping the instruction to cut them in 2 pieces.**