Honey-Garlic Chicken Wraps
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Honey-Garlic Chicken Wraps

Honey-Garlic Chicken Wraps

with Potato Wedges and Ranch

This is pub food at its finest, made in the comfort of your own home! And what better way to get some extra 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(s)

Chicken Breasts

2 tbsp

All-Purpose Flour

(Contains Wheat)

½ tsp

Garlic Salt

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat)

28 g

Spring Mix

1 unit(s)


2 unit(s)

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

Calories1260 kcal
Fat57 g
Saturated Fat14 g
Carbohydrate130 g
Sugar26 g
Dietary Fiber6 g
Protein54 g
Cholesterol160 mg
Sodium1530 mg
Trans Fat1 g
Potassium2000 mg
Calcium150 mg
Iron6.5 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
Paper Towel
Medium Bowl
Small Bowl
Large Non-Stick Pan
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 (1/4 tsp) pepper 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, then on a separate cutting board, carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.)Add to flour mixture, then toss to coat.

Cook chicken

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, 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 tortillas!)

Make honey-garlic sauce

Meanwhile, reheat the same pan (from step 3) over medium-low. When the pan is hot, add 2 tbsp (4 tbsp) butter. Swirl 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 mixture, spring mix, tomatoes, then chicken.Spoon any remaining honey-garlic sauce from the pan over top.Serve remaining ranch mixture alongside for dipping.