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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filets de poitrines de poulet
1 pièce(s)
Betteraves cuites
1 pièce(s)
Pomme Gala
340 g
Pomme de terre Yukon
56 g
Laitue romaine, hachée
4 pièce(s)
Tortillas de farine
(Contient Gluten)
1 cs
Assaisonnement mexicain
2 cs
Miel
1 pièce(s)
Citron
2 cs
Mayonnaise
(Contient Oeuf, Moutarde)
7 g
Coriandre
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!