Honey Garlic Chicken Breast Wraps
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Honey Garlic Chicken Breast Wraps

Honey Garlic Chicken Breast Wraps

with Potato Wedges and Ranch

Pub food at its finest, from the comfort of your own home! These wraps are sure to be a hit with the whole family. And what better way to sneak some veggies into dinner than by putting them in a wrap with that classic honey-garlic flavour?!

Tags:
Family Friendly
Allergens:
Wheat
•Soy
•Gluten
•Sulphites
•Egg
•Mustard
•Milk

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 Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Garlic Salt

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

6 unit

Flour Tortillas

(Contains Soy, Gluten)

28 g

Baby Spinach

80 g

Tomato

460 g

Russet Potato

1 tbsp

BBQ Seasoning

(Contains Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories1260 kcal
Fat63 g
Saturated Fat17 g
Carbohydrate116 g
Sugar23 g
Dietary Fiber8 g
Protein54 g
Cholesterol180 mg
Sodium1950 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
•Parchment Paper
•Measuring Spoons
•Large Non-Stick Pan
•Paper Towel
•Medium Bowl
•Aluminum Foil
•Small Bowl

Cooking Steps

Roast potato wedges
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potato wedges and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with BBQ Seasoning, 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.)

Cook chicken
2

While potato wedges roast, combine flour and half the garlic salt in a medium bowl. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then add chicken to flour mixture. Toss to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown and cooked through, 5-7 min per side.** Transfer chicken to a plate and cover to keep warm. Carefully wipe the pan clean.

Prep veggies
3

While chicken cooks, cut tomato into 1/4-inch pieces. Roughly chop spinach.

Make ranch and warm tortillas
4

Add mayo, sour cream and remaining garlic salt to a small bowl. Season with pepper, then stir to combine. Wrap tortillas in foil and place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Make honey garlic sauce
5

While tortillas warm, heat the same pan (from step 2) over medium-low. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Remove the pan from heat, then add honey garlic sauce. Stir until combined.

Finish and serve
6

Thinly slice chicken, then add to the pan with honey garlic sauce. Toss to coat. Divide tortillas and potato wedges between plates. Top tortillas with half the ranch, spinach, tomatoes, then chicken. Spoon remaining honey garlic sauce over top. Serve remaining ranch on the side for dipping.