SuperQuick Creamy Dill Pickle Chicken Wraps
with Crunchy Slaw and Crispy Shallots
Ingredients: Chicken tenders • Flour tortillas (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) (wheat, sulphites) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Red cabbage • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), salt, sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Arugula and spinach mix (arugula, spinach) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
320 g
Chicken Breast Tenders
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
56 g
Red Cabbage, shredded
28 g
Arugula and Spinach Mix
90 mL
Dill Pickle, sliced
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Soy, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
43 mL
Creamy Dressing
(Contains: Egg, Milk)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Drain pickles. Reserve pickle juice.
- To a medium bowl, add pickle juice, cabbage, half the creamy dressing, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Line a baking sheet with alumium foil.
- Pat chicken dry with paper towels.
- To the prepared baking sheet, add chicken, half the Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat, then arrange chicken in a single layer.
- Broil chicken in the middle of the oven for 7-10 min, until golden and cooked through.**
- While chicken cooks, roughly chop pickle.
- To a small bowl, add pickles, remaining creamy dressing and remaining Dill-Garlic Spice Blend. Stir to combine.
- Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Using two forks, gently flake chicken.
- Arrange torillas on a clean surface.
- Top with arugula-spinach mix, slaw, chicken, creamy pickle relish and crispy shallots.
- Divide wraps between plates.
