Hot-Honey Organic Chicken Ranch Wraps
with Roasted Peppers and Pickled Shallots- Sulphites
- Wheat
- Milk
- Egg
- Mustard
- Milk
- Soy
- May contain traces of allergens
- Sulphites
- Tree nuts
- Wheat
- Fish
- Mustard
- Sesame
- Gluten
- Crustaceans
- Egg
- Peanuts
Ingredients: Organic chicken breast • Sweet bell pepper • Flour tortillas (wheat, sulphites) (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) • Cucumber • Spinach • Shallot • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Ranch dressing (egg, milk) (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) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Red wine vinegar • Honey • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Organic Chicken Breast
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shallot
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
2 tbsp
Ranch Dressing
(Contains: Egg, Milk May be present: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
2 tbsp
Hot Sauce
(May be present: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
2 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Honey
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Mini Cucumber
Not included in your delivery
2 tsp
Oil*
2 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat broiler to high. Wash and dry all produce.
- Peel, then cut shallot into 1/8-inch slices.
- To a small pot, add shallots, vinegar, 2 tbsp water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook 1-2 min, stirring often, until sugar dissolves.
- Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Cut cucumber into 1/8-inch thick rounds.
- Core, then cut pepper into 1/4-inch slices.
- To one side of a foil-lined baking sheet, add peppers, half the Applewood Smoke Spice and 1 tsp (2 tsp) oil. Season with pepper, then toss to coat.
- In a small bowl, combine honey and hot sauce.
- Pat chicken dry with paper towels.
- To other side of the baking sheet beside peppers, add chicken, half the hot honey mixture, remaining Applewood Smoke Spice, half the Dill-Garlic Spice Blend and 1 tsp (2 tsp) oil. Season with salt and pepper. Toss to coat.
- Broil chicken and veggies in the middle of the oven for 10-14 min, until lightly charred and chicken is cooked through.**
- Meanwhile, to another small bowl, add sour cream, ranch dressing, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) water. Stir to mix.
- When veggies and chicken are cooked, 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 the tortillas!)
- While tortillas warm, using two forks, shred chicken into bite-sized pieces.
- Drain and discard the pickling liquid from the bowl of shallots. Add spinach, cucumbers and half the ranch sauce to the shallots. Season with salt and pepper then toss to coat.
- Arrange tortillas on a clean surface.
- Top with salad, peppers and chicken.
- Drizzle remaining hot honey and creamy ranch over top.
- Divide wraps between plates.
If you've opted to get organic chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook thighs.**
