Grilled Honey Chicken Tenders Wraps
with Sweet Potato Wedges- Sulphites
- Wheat
- Milk
- Egg
- Crustaceans
- Mustard
- Soy
- Milk
- Sesame
- Wheat
- Fish
- Egg
- Sulphites
- May contain traces of allergens
- Oats
- Rye
- Triticale
- Tree nuts
- Peanuts
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!
Ingredients
310 g
Chicken Breast Tenders
2 tbsp
Hot Sauce
(May be present: Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)
1 unit(s)
Honey
28 g
Baby Spinach
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Sweet Potato
1 tbsp
Southwest Spice Blend
(May be present: 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)
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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 grill-marked and cooked through, 3-5 min per side.**
- 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.
- 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.
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.**
