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?!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
2 tbsp
All-Purpose Flour
(Contains: Wheat)
½ tsp
Garlic Salt
4 tbsp
Honey-Garlic Sauce
(Contains: Soy)
6 unit
Flour Tortillas
(Contains: Wheat, Sulphites)
28 g
Baby Spinach
80 g
Tomato
460 g
Russet Potato
1 tbsp
BBQ Seasoning
(Contains: Sulphites)
4 tbsp
Ranch Dressing
(Contains: Egg, Milk)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.)
Meanwhile, combine flour and half the garlic salt (use all for 4 ppl) 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 season with salt and pepper. Add chicken to flour mixture, then 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, then cover to keep warm. Carefully wipe the pan clean.
Meanwhile, cut tomato into 1/4-inch pieces. Roughly chop spinach.
Wrap tortillas in foil, then 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!)
Meanwhile, 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.
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 from the pan over top. Serve remaining ranch on the side for dipping.
