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Mexican Chicken Wraps
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Mexican Chicken Wraps

Mexican Chicken Wraps

with Apple-Beet Slaw and Potato Wedges

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


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

(Contains Gluten)

1 tbsp

Mexican Seasoning

2 tbsp


1 unit


2 tbsp


(Contains Egg, Mustard)

7 g


Not included in your delivery




Nutrition Values

Energy (kJ)0 kJ
Calories813 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate109 g
Sugar32 g
Dietary Fiber9 g
Protein50 g
Cholesterol99 mg
Sodium470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Large Pan



Preheat the oven to 400°F. (To roast the potatoes.) Start prepping when the oven comes up to temperature!

Roast the potatoes

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!