Honey-Garlic Chicken Wraps
with Potato Wedges and Ranch- Wheat
- Soy
- Sulphites
- Egg
- Milk
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.
Ingredients
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)
Tomato
2 unit(s)
Russet Potato
1 tbsp
BBQ Seasoning
(Contains: Sulphites)
4 tbsp
Ranch Dressing
(Contains: Egg, Milk)
7 g
Chives
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.19 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
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.
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.
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!)
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-garlic and chive ranch combination is a standout pairing that surprises many first-timers; some find the honey-garlic sauce too sweet and suggest using less butter or reducing the honey to balance it.
- Ease of prep: Most reviewers find this recipe straightforward, though several note it takes closer to an hour than the estimated time, especially when cooking the chicken in batches.
- Suggestions: Cut chicken into smaller pieces before cooking for more even coating and better sauce coverage; some reviewers also recommend slicing chicken thinner for more consistent doneness and a less soggy wrap.
- Leftovers: The chicken and potatoes keep well, and some reviewers found the two-person portion generous enough to stretch across two meals.
- Customisation: Several reviewers added cheese, cucumber, or extra greens to bulk up the wraps; others served the chicken over rice instead of in a tortilla for a satisfying alternative.
