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Superquick Dill-Pickle Ranch Chicken Wraps

Superquick Dill-Pickle Ranch Chicken Wraps

Superquick Dill-Pickle Ranch Chicken Wraps

with Crunchy Slaw and Creamy Sauce

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Dill pickle ranch chicken wraps are a zesty, crave-worthy twist on a classic wrap. Broiled and shredded chicken sits atop fresh greens, crisp cabbage slaw before getting topped with a tangy dill pickle ranch and crispy shallots for delight in every bite.

Allergens:

Sulphites

•Wheat

•Egg

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

340 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, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

43 mL

Creamy Dressing

(Contains: Egg, Milk)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories610 kcal

Fat24 g

Saturated Fat7 g

Carbohydrate56 g

Sugar8 g

Dietary Fiber3 g

Protein49 g

Cholesterol135 mg

Sodium1210 mg

Trans Fat0.1 g

Potassium950 mg

Calcium200 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Measuring Spoons

•Baking Sheet

•Aluminum Foil

Cooking Steps

1

Before starting, preheat the broiler to high.
Wash and dry all produce.
Drain and reserve pickle juice.
To a medium bowl, add cabbage, pickle juice, 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.

2

Line a baking sheet with alumium foil.
Pat chicken dry with paper towels.
Add chicken, half the Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil to prepared baking sheet. Season with salt and pepper. Toss to coat.

3

While chicken cooks, roughly chop pickles.
To a medium 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!)

4

Using two forks, gently flake chicken.
Arrange torillas on a clean surface.
Top with arugula-spinach mix, slaw, chicken, ranch and crispy shallots.
Divide wraps between plates

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