with Potato Wedges and Ranch
Pub food at its finest, from the comfort of your own home! These wraps are sure to be a hit with the whole family. And what better way to sneak some veggies into dinner than by putting them in a wrap with that classic honey-garlic flavour?!
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
Baby Spinach
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
0.125 tsp
Unsalted Butter
2 tbsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potato wedges 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. Roughly chop spinach. 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 2) 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, spinach, tomatoes, then chicken. Spoon remaining honey-garlic sauce from the pan over top. Serve remaining ranch on the side for dipping.
1200
kcal
Calories
58
g
Fat
15
g
Saturated Fat
125
g
Carbohydrate
26
g
Sugar
7
g
Dietary Fiber
42
g
Protein
167
mg
Cholesterol
1560
mg
Sodium
