Nutritionist's Pick: Sheet Pan Garlic Double Chicken Wrap
with Sweet Potato Wedges- Sulphites
- Wheat
- Egg
- Mustard
- Milk
- May contain traces of allergens
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Sulphites
Ingredients: Chicken breasts • Sweet potato • Sweet bell pepper • Flour tortillas (wheat, sulphites) (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, canola oil, palm oil, tortilla base (salt, sugar, sodium bicarbonate, mono-and diglycerides, sodium aluminum phosphate, calcium propionate, potassium sorbate, sodium aluminum sulfate, enriched wheat flour, fumaric acid, corn starch, guar gum, soybean oil, monocalcium phosphate, enzymes, amylase, xylanase, sodium metabisulfite), calcium propionate, enzymes) • Roma tomato • Spinach • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • 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) • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites).
Ingredients
4 unit(s)
Chicken Breasts
2 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk)
2 unit(s)
Sweet Potato
1 unit(s)
Tomato
28 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
20 g
Roasted Garlic Puree
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch-thick wedges. To one half of a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Pat chicken dry with paper towels. Season with salt and pepper. Spread half the roasted garlic puree onto chicken and drizzle with 1/2 tbsp (1 tbsp) oil. Flip to coat.
- Arrange chicken on the other side of baking sheet beside sweet potato wedges.
- Roast in the middle of the oven for 18-22 min, flipping sweet potatoes halfway through cooking, until wedges are tender and golden and chicken is cooked through.**
- Core, then cut pepper into 1/8-inch slices.
- Halve tomato lengthwise, then cut into 1/8-inch half-moons.
- To a large bowl, add peppers, tomatoes, vinegar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- In a small bowl, combine mayo and remaining roasted garlic puree.
- When chicken and veggies are done, 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!)
- Thinly slice chicken
- Arrange tortillas on a clean surface.
- On the bottom half of each tortilla, add spinach, chicken and balsamic veggies.
- Roll tortillas, folding over ends to enclose.
- Halve wraps.
- Divide wraps and sweet potato wedges between plates.
- Serve roasted garlic aioli alongside.
