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.
Allergens
Utensils
Tags
Chicken Thighs
280 g
All-Purpose Flour
2 tbsp
Garlic Salt
0.5 tsp
Honey-Garlic Sauce
4 tbsp
Flour Tortillas
6 unit
Spring Mix
28 g
Tomato
80 g
Russet Potato
460 g
BBQ Seasoning
1 tbsp
Ranch Dressing
4 tbsp
Oil
2 tbsp
Salt
0.063 tsp
Pepper
0.188 tsp
Unsalted Butter
2 tbsp
Chives
7 g
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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, 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 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.
1200
kcal
Calories
59
g
Fat
15
g
Saturated Fat
125
g
Carbohydrate
26
g
Sugar
6
g
Dietary Fiber
42
g
Protein
170
mg
Cholesterol
1550
mg
Sodium
