Honey-Garlic Chicken Tender Wraps
with Potato Coins and Ranch- Wheat
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
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: Russet potato • Chicken tenders • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Roma tomatoes • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • All-purpose flour (wheat) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
310 g
Chicken Breast Tenders
2 tbsp
All-Purpose Flour
(Contains: May contain traces of allergens, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
4 tbsp
Honey-Garlic Sauce
(Contains: May contain traces of allergens, Soy, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
6 unit(s)
Flour Tortillas
(Contains: Tree nuts, Egg, Milk, Sesame, Soy, May contain traces of allergens, Wheat, Sulphites)
28 g
Spring Mix
1 unit(s)
Tomato
2 unit(s)
Russet Potato
9 g
BBQ Seasoning
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 tbsp
Ranch Dressing
(Contains: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites, May contain traces of allergens, Egg, Milk)
7 g
Chives
Not included in your delivery
0.19 tsp
Pepper*
2 tbsp
Oil*
0.06 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- 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, 18-20 min. (NOTE: For 4 ppl, roast in the middle and the 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.
- Add chicken to the 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 with paper towels.
- 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 coins between plates.
- Top tortillas with spring mix, tomatoes, half the ranch mixture, then chicken.
- Spoon any remaining honey-garlic sauce from the pan over top.
- Serve remaining ranch mixture alongside for dipping.
If you've opted to get chicken breast tenders, skip the step to slice the raw chicken. Pat dry with paper towels, then coat and cook in the same way the recipe instructs you to coat and cook chicken breasts.
