Sheet Pan Garlicky Chicken Wraps
with Potato Wedges and Feta Spread- Milk
- Sulphites
- Oats
- Rye
- Triticale
- Wheat
- Barley
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
Ingredients: Yellow potato • Tomato • Chicken breasts • Pita bread (wheat, barley, rye, oats, triticale) (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, wheat gluten, salt, sugar, calcium propionate, enzymes) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Shallot • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • 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) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
400 g
Yellow Potato
1 unit(s)
Shallot
1 unit(s)
Tomato
28 g
Spring Mix
1 unit(s)
Greek Yogurt
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 unit(s)
Pita Bread
(Contains: Oats, Rye, Triticale, Wheat, Barley)
Not included in your delivery
1.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until golden on one side. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch pieces. Season with salt and pepper.
- Peel, then cut shallot into 1/2-inch slices.
- Pat chicken dry with paper towels. Season with half the Dill-Garlic Spice Blend, remaining Zesty Garlic Blend, salt and pepper.
- Once potatoes have roasted for 12-14 min, remove from oven.
- Flip potatoes and push to one side of the baking sheet.
- To the other side of the baking sheet, beside potatoes, add shallots. Top shallots with chicken. Drizzle 1 tsp (2 tsp) oil over top. (NOTE: For 4 servings, split shallots and chicken between both baking sheets.)
- Roast in the middle of the oven for 14-16 min, until veggies are tender and chicken is cooked through.** (NOTE: For 4 servings, rotate sheets halfway through.)
- To a medium bowl, add yogurt, feta and remaining Dill-Garlic Spice Blend. Stir to combine.
- When chicken and veggies are almost done, place pita breads directly on the top oven rack.
- Toast for 2-3 min, until softened. (TIP: You can skip this step if you don't want to toast the pitas!)
- Thinly slice chicken.
- Arrange pita breads on a clean surface.
- Spread some of the yogurt-feta spread on one side of pita breads.
- On the other side of pita breads, stack spring mix, shallots, sliced chicken and tomatoes.
- Divide pita breadss and potatoes between plates.
- Fold pita breads into wraps to eat. Serve remaining feta spread alongside for dipping.
If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork chops, increasing roast time to 14-16 min.**
