with Potato Wedges and Ranch
This is pub food at its finest but made from the comfort of your own home! And what better way to sneak some veggies into dinner than by putting them in a wrap bursting with classic honey-garlic flavour?! These wraps are sure to be a hit with the whole family. Ingredients: Russet potato • Chicken breast • 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) • Roma tomatoes • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • All-purpose flour (wheat) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Applewood Smoke Spice
7 g
All-Purpose Flour
2 tbsp
Garlic Salt
2 g
Honey-Garlic Sauce
4 tbsp
Flour Tortillas
6 unit(s)
Spring Mix
28 g
Tomato
1 unit(s)
Russet Potato
2 unit(s)
Ranch Dressing
4 tbsp
Chives
7 g
Oil
2 tbsp
Unsalted Butter
2 tbsp
Pepper
0.188 tsp
Salt
0.063 tsp
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with BBQ Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Thinly slice chives.
- Stir together chives, ranch dressing and 1/8 tsp pepper (dbl for 4 ppl) in a small bowl. Set aside.
- Combine flour and half the garlic salt (use all for 4 ppl) in a medium bowl.
- Pat chicken dry with paper towels.
- Add chicken to flour mixture, then toss to coat.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown and cooked through, 6-7 min per side.**
- Transfer chicken to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- 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!)
- Meanwhile, heat the same pan (from step 3) over medium-low.
- When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.
- Remove the pan from heat, then add honey-garlic sauce. Stir until combined.
- Thinly slice chicken, then add to the pan with honey-garlic sauce. Toss to coat.
- Divide tortillas and potato wedges between plates. Top tortillas with half the ranch, spring mix, tomatoes, then chicken.
- Spoon any remaining honey-garlic sauce from the pan over top.
- Serve remaining ranch on the side for dipping.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep chicken thighs. Increase pan-frying time to 6-7 min per side.**
1110
kcal
Calories
44
g
Fat
13
g
Saturated Fat
124
g
Carbohydrate
27
g
Sugar
6
g
Dietary Fiber
54
g
Protein
160
mg
Cholesterol
1450
mg
Sodium
0.5
g
Trans Fat
1950
mg
Potassium
225
mg
Calcium
6.5
mg
Iron
