Nutritionist's Pick: Creamy Cranberry-Apple Chicken Salad Wraps
with Roasted Sweet Potato and Arugula- Sulphites
- Wheat
- Soy
- Mustard
- Egg
- Milk
- Milk
- Soy
- May contain traces of allergens
- Peanuts
- Egg
- Sulphites
- Sesame
- Tree nuts
- Gluten
- Mustard
- Crustaceans
- Wheat
- Fish
Ingredients: Chicken breast tenders • Sweet potato • Granny Smith Apple • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Arugula and spinach mix • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Rice vinegar (rice vinegar, sugar, salt) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
320 g
Chicken Breast Tenders
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
1 unit(s)
Granny Smith Apple
56 g
Arugula and Spinach Mix
1 unit(s)
Sweet Potato
28 g
Salad Topping Mix
(Contains: Soy May be present: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
3 tbsp
Yogurt Sauce
(Contains: Milk)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
0.13 tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tsp (2 tsp) oil. Season with salt, pepper and half the Dill-Garlic Spice Blend, then toss to coat.
- Roast in the middle of the oven for 10-12 min, until tender-crisp.
- Core, then cut apple into 1/4-inch pieces.
- To a large bowl, add mayo, yogurt sauce, mustard and half the vinegar. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing!)
- To another large bowl, add remaining vinegar, 1 tsp (2 tsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine. Place arugula and spinach mix over top. Do not mix until step 5.
- Pat chicken dry with paper towels. Season with remaining Dill-Garlic Spice Blend, salt and pepper. Drizzle 1 tsp (2 tsp) oil over top, then flip to coat.
- When sweet potato have roasted for 10-12 min, remove from the oven and stir. Carefully push sweet potatoes to one side of the baking sheet.
- To the other side of baking sheet, arrange chicken.
- Roast in the middle of the oven for 10-12 min, until sweet potatoes are tender and chicken is cooked through.**
- Remove from the oven and let cool for 5 min.
- When chicken and sweet potatoes are cooked, wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Using two forks, carefully shred chicken into bite-sized pieces.
- To the bowl of dressing from step 2, add shredded chicken and apples. Toss to coat
- Toss salad.
- Arrange tortillas on a clean surface.
- Top tortillas with salad, sweet potatoes and dressed chicken mixture.
- Sprinkle salad topping mix over top.
- Divide wraps between plates.
