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Chicken Ranch Wraps

Chicken Ranch Wraps

with Cheddar and Golden Potato Coins

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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!

Tags:QuickFamily Friendly
Allergens:MilkSulphitesGlutenEgg

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Diced Chicken Breast

460 g

Russet Potato

80 g

Roma Tomato

1 tsp

Dill-Garlic Spice Blend

56 g

Baby Spinach

¼ cup

Cheddar Cheese, shredded

(ContainsMilk)

6 unit

Flour Tortillas

(ContainsSulphites, Gluten)

4 tbsp

Ranch Dressing

(ContainsMilk, Egg)

1 tbsp

BBQ Seasoning

(ContainsSulphites)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat49 g
Saturated Fat7 g
Carbohydrate90 g
Sugar5 g
Dietary Fiber7 g
Protein52 g
Cholesterol129 mg
Sodium1420 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

Roast chicken in the bottom of the oven until cooked through, 15-18 min.**

4

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!)

5

Cut tomato into 1/2-inch pieces. Season with salt and pepper.

6

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.