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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 piece
Chicken Breasts
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
6 piece
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
28 g
Spring Mix
1 piece
Tomato
2 piece
Russet Potato
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
7 g
Chives
Not included in your delivery
0.19 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.