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American Recipes
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.

Preparation Time30 minutes
Cooking difficultyLevel 1
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

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 tbsp

Mexican Seasoning

2 tbsp


1 unit


2 tbsp


(ContainsSoy/Soja, Egg/Oeuf)

7 g


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
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!

Roast the potatoes
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!