Mexican Chicken Wraps

Mexican Chicken Wraps

with Apple-Beet Slaw and Potato Wedges

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Well, hello Mr. Beet! You’re looking awfully delicious! We’re making the best of wonderful seasonal vegetables in our Mexican chicken wraps with a yummy apple- beet slaw and potato wedges.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

1 unit

Pre-Cooked Beets

1 unit

Gala Apple

340 g

Yukon Potato

56 g

Romaine Lettuce

4 unit

Flour Tortillas, 6-inch


1 tbsp

Mexican Seasoning

2 tbsp


1 unit


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories813 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate109 g
Sugar32 g
Dietary Fiber9 g
Protein50 g
Cholesterol99 mg
Sodium470 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F. (To roast the potatoes.) Start prepping when the oven comes up to temperature!


Prep and roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the center of the oven, stirring halfway through cooking, until golden-brown, 25-28 min


Prep: Meanwhile, peel and coarsely grate the beet and apple. (TIP: If you have plastic gloves, wear them to grate the beets so you don't stain your hands!) Finely chop the cilantro. Zest, then juice the lemon.


Make the slaw: Add the beet and apple to a medium bowl. Stir in the lemon zest and 1 tbsp lemon juice (double for 4 people.) Season with salt and pepper. Taste and add more lemon juice, 1 tsp at a time, if you want a tangy-er slaw!


Cook the chicken: In a large bowl, toss the chicken with spice blend, 2 tbsp lemon juice (double for 4 people) and honey. Heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until chicken is cooked through, 3-4 min. Add 1 tbsp water (double for 4 people). Stir, scraping up any brown bits from the bottom of the pan, to create a glaze.


Finish and serve: Spread 1 tsp mayonnaise on each tortilla. Top with glazed chicken, lettuce, cilantro and slaw, if desired. Roll up. Serve alongside the extra slaw and potato wedges. Enjoy!