Mini Chicken Caesar Wraps
with Spiced Potato Rounds
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
10 g
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
4 tbsp
Caesar Dressing
(Contains Egg, Fish, Milk, Mustard May contain Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
56 g
Baby Spinach
2 unit(s)
Russet Potato
1 unit(s)
Tomato
Not included in your delivery
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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.**
- 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.
- 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!)
- Add spinach and tomatoes to a large bowl, half the remaining Parmesan and 2 tbsp dressing (dbl for 4 ppl), then toss to combine.
- Thinly slice chicken.
- Divide salad between tortillas, then top with chicken. Sprinkle with remaining Parmesan.
- Serve potato rounds on the side with any remaining dressing alongside for dipping.