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
1 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
Mayonnaise
4 tbsp
Sour Cream
3 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.)
While potato wedges roast, combine flour and half the garlic salt 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 and cover to keep warm. Carefully wipe the pan clean.
While chicken cooks, cut tomato into 1/4-inch pieces. Roughly chop spinach.
Add mayo, sour cream and remaining garlic salt to a small bowl. Season with pepper, then stir to combine. 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!)
While tortillas warm, 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 in the pan over top. Serve remaining ranch on the side for dipping.
1230
kcal
Calories
65
g
Fat
18
g
Saturated Fat
116
g
Carbohydrate
23
g
Sugar
8
g
Dietary Fiber
43
g
Protein
190
mg
Cholesterol
2010
mg
Sodium
