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Mini Chicken Caesar Wraps

Mini Chicken Caesar Wraps

with Spiced Potato Rounds

Custom recipe
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All the flavours of a classic chicken Caesar, but in quick, fuss-free handhelds! Crisp spinach and tomato are the base for creamy, cheesy dressing and steak-spiced baked chicken.

Tags:SpicyQuick PrepQuick
Allergens:Wheat/BléMilk/LaitEgg/OeufMustard/MoutardeFish/Poisson

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

Montreal Steak Spice

6 unit

Flour Tortillas

(ContainsWheat/Blé)

4 tbsp

Caesar Dressing

(ContainsMilk/Lait, Egg/Oeuf, Mustard/Moutarde, Fish/Poisson)

¼ cup

Parmesan Cheese, grated

(ContainsMilk/Lait)

56 g

Baby Spinach

460 g

Russet Potato

80 g

Roma Tomato

Not included in your delivery

0.13 tsp

Salt*

1.5 tbsp

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Large Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and 2 tsp Montreal Steak Spice (dbl for 4 ppl), then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and 1/2 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.**

3

Meanwhile, cut tomato into 1/4-inch pieces. Combine Caesar dressing, 1/2 tbsp water (dbl for 4 ppl) and half the Parmesan in a small bowl.

4

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

5

Add spinach, tomatoes, half the remaining Parmesan and 2 tbsp dressing (dbl for 4 ppl) to a large bowl. Toss to combine.

6

Thinly slice chicken. Divide salad between tortillas, then top with chicken. Sprinkle with remaining Parmesan. Serve potato rounds on the side with remaining dressing alongside for dipping.