with Potato Wedges and Ranch
Pub food at its finest, minus the pub of course! 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
Chicken Thighs
4 unit
All-Purpose Flour
2 tbsp
Garlic Salt
1 tsp
Honey-Garlic Sauce
4 tbsp
Pita Bread
2 unit
Baby Spinach
28 g
Mini Cucumber
66 g
Russet Potato
460 g
BBQ Seasoning
1 tbsp
Mayonnaise
4 tbsp
Oil
2 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
Unsalted Butter
2 tbsp
Sour Cream
3 tbsp
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. Season with BBQ Seasoning, salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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 the top of the oven, rotating sheets halfway through.)
Combine flour and half the garlic salt in a medium bowl. Pat chicken dry with paper towels. Toss chicken in flour mixture 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. Carefully wipe pan clean.
While chicken cooks, halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Roughly chop spinach.
Add mayo, sour cream and remaining garlic salt to a small bowl. Season with pepper, then stir to combine
Heat the same pan (from step 2) over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl). Swirl the pan until melted. Remove the pan from heat and stir in Honey Garlic Sauce to combine. While butter melts, pat pitas on both sides with a damp paper towel, then wrap in foil to create a packet. Warm in the bottom of the oven for 2-3 min.
Thinly slice chicken, then add to the pan with honey-garlic sauce. Toss to coat. Divide pitas and potato wedges between plates. Top pitas with half the ranch, spinach, cucumbers, then chicken. Spoon remaining honey-garlic sauce over wraps. Serve remaining ranch on the side for dipping.
1150
kcal
Calories
58
g
Fat
16
g
Saturated Fat
113
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
43
g
Protein
190
mg
Cholesterol
1770
mg
Sodium
