Mini Chicken Wraps
with DIY Ranch and Cheddar
A taste of pub life is on the menu tonight and it's easy peasy. These mini wraps are loaded with club wrap flavours but they eat like a taco!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
113 g
Baby Tomatoes
7 g
Chives
56 g
Spring Mix
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 unit
Flour Tortillas
(Contains Gluten)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
BBQ Seasoning
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Halve tomatoes, then season with salt and pepper. Thinly slice chives.
Pat chicken dry with paper towels, then cut each chicken thigh in half crosswise. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until cooked through, 16-18 min.
While chicken roasts, add sour cream, mayo, chives and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP:You can skip this step if you don't want to warm the tortillas!)
Using two forks, shred chicken into bite-sized pieces. Divide tortillas between plates, then spread some ranch on each tortilla. Top tortillas with chicken, cheddar, tomatoes and spring mix.
