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Grilled Hot Honey Chicken Wraps

Grilled Hot Honey Chicken Wraps

with Spiced Wedges

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

Tags:SpicyDiscovery
Allergens:Sulphites/SulfiteWheat/BléMilk/LaitEgg/Oeuf

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 tbsp

Hot Sauce

1 tbsp

Honey

28 g

Spring Mix

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

460 g

Russet Potato

1 tbsp

Southwest Spice Blend

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

66 g

Mini Cucumber

2 tbsp

Ranch Dressing

(ContainsMilk/Lait, Egg/Oeuf)

80 g

Roma Tomato

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate99 g
Sugar9 g
Dietary Fiber7 g
Protein55 g
Cholesterol140 mg
Sodium1670 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Small pot
Medium Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While potatoes wedges roast, preheat the grill to 400°F over medium heat. 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.)

2

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

3

Add cucumbers, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) 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.

4

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

5

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.

6

Thinly slice chicken. Stir together honey and hot sauce in another medium bowl. Add chicken, then toss to coat. Divide potato wedges and tortillas between plates. Top tortillas with spring mix, chicken, pickled cucumbers, tomatoes and cheese. Drizzle half the ranch dressing over wraps. Serve remaining ranch dressing alongside for dipping.