Honey-Garlic Turkey Wraps
with Potato Wedges and Ranch- Wheat
- Soy
- Sulphites
- Egg
- Milk
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Oats
- Rye
- 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 that's bursting with classic honey-garlic flavour?! These wraps are sure to be a hit with the whole family.
Ingredients
340 g
Turkey Breast Portions
2 tbsp
All-Purpose Flour
(Contains: Wheat)
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May be present: Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Soy, Oats, Rye, Sesame, Triticale, Milk)
28 g
Spring Mix
1 unit
Tomato
2 unit
Russet Potato
1 tbsp
BBQ Seasoning
(May be present: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May be present: Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
Not included in your delivery
0.19 tsp
Pepper*
2 tbsp
Oil*
0.06 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
- 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.
- Stir together 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 turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.
- 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 turkey.
- Cook until golden-brown and cooked through, 5-7 min per side.**
- Transfer turkey 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 turkey, then add to the pan with honey-garlic sauce. Toss to coat.
- Divide tortillas and potato wedges between plates.
- Spread half the ranch mixture over tortillas. Top with spring mix, tomatoes and turkey.
- Spoon any remaining honey-garlic sauce from the pan over top.
- Serve remaining ranch mixture alongside for dipping.
If you've opted to get turkey breast portions, skip the step to slice the turkey. Season the turkey in the same way the recipe instructs you to season the chicken. Follow with the rest of the recipe as written.
If you've opted for turkey breast portions. Pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board. Cook turkey the same way the recipe instructs you to cook the chicken.
