A taste of your neighbourhood pub is on the menu tonight and it's easy peasy to whip up. These mini handhelds are loaded with classic club wrap flavour but they eat like a taco!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Diced Chicken Breast
Dill-Garlic Spice Blend
Cheddar Cheese, shredded(ContainsMilk)
Flour Tortillas(ContainsSulphites, Gluten)
Ranch Dressing(ContainsMilk, Egg)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, flipping potatoes halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, pat chicken dry with paper towels. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange chicken in a single layer.
Roast chicken in the bottom of the oven until cooked through, 15-18 min.**
Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Cut tomato into 1/2-inch pieces. Season with salt and pepper.
Divide potato coins and tortillas between plates. Spread some ranch dressing onto tortillas, then top with chicken, cheese, tomatoes and spinach. Serve any remaining ranch dressing alongside for dipping.