with Potato Wedges and Ranch
This is pub food at its finest, made in the comfort of your own home! And what better way to get some extra 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.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
All-Purpose Flour
2 tbsp
Garlic Salt
1 tsp
Honey-Garlic Sauce
4 tbsp
Flour Tortillas
6 unit(s)
Spring Mix
28 g
Tomato
1 unit(s)
Russet Potato
2 unit(s)
BBQ Seasoning
1 tbsp
Ranch Dressing
4 tbsp
Chives
7 g
Pepper
0.188 tsp
Unsalted Butter
2 tbsp
Salt
0.063 tsp
Oil
2 tbsp
- 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 (1/4 tsp) pepper 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, then on a separate cutting board, carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.)
- Add to flour mixture, then toss to coat.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook until golden-brown and cooked through, 5-7 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 tortillas!)
- Meanwhile, reheat the same pan (from step 3) over medium-low.
- When the pan is hot, add 2 tbsp (4 tbsp) butter. Swirl 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 mixture, spring mix, tomatoes, then chicken.
- Spoon any remaining honey-garlic sauce from the pan over top.
- Serve remaining ranch mixture alongside for dipping.
1150
kcal
Calories
47
g
Fat
13
g
Saturated Fat
128
g
Carbohydrate
29
g
Sugar
6
g
Dietary Fiber
54
g
Protein
165
mg
Cholesterol
1940
mg
Sodium
1
g
Trans Fat
2000
mg
Potassium
225
mg
Calcium
7
mg
Iron
