Honey-Garlic Chicken Breasts Wraps
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Honey-Garlic Chicken Breasts Wraps

Honey-Garlic Chicken Breasts Wraps

with Potato Wedges and Ranch

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

Family Friendly

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


serving amount

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 Gluten)

28 g

Spring Mix

80 g


460 g

Russet Potato

1 tbsp

BBQ Seasoning

(Contains Sulphites)

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

7 g


Not included in your delivery

2 tbsp


0.06 tsp


0.19 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1237 kcal
Fat57 g
Saturated Fat14 g
Carbohydrate125 g
Sugar26 g
Dietary Fiber6 g
Protein53 g
Cholesterol160 mg
Sodium1500 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
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan
Paper Towel
Aluminum Foil


Roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes 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, cut tomato into 1/4-inch pieces. Thinly slice chives.Stir together chives, ranch dressing and 1/8 tsp pepper (dbl for 4 ppl) in a small bowl. Set aside. Combine flour and half the garlic salt (use all for 4 ppl) in a medium bowl.Pat chicken dry with paper towels. Add chicken to flour mixture, then toss to coat.

Cook chicken

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.

Warm tortillas

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!)

Make honey-garlic sauce

Meanwhile, heat the same pan (from step 3) 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

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, spring mix, tomatoes, then chicken. Spoon any remaining honey-garlic sauce from the pan over top. Serve remaining ranch on the side for dipping.