with Roasted Potato Wedges
Get ready to be mind-blown. Juicy chicken pieces are nestled in between flour tortillas with spinach, tomatoes, cheddar and a generous drizzling of smoky and savoury Applewood Smoke-spiced ranch. Ingredients: Russet potato • Chicken breast • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Russet Potato
2 unit(s)
Flour Tortillas
6 unit(s)
Tomato
1 unit(s)
Baby Spinach
28 g
Cheddar Cheese, shredded
0.25 cup
Ranch Dressing
2 tbsp
Applewood Smoke Spice
14 g
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes. Cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and 1/2 tbsp (1 tbsp) Applewood Smoke Spice, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch half-moons.
- In a small bowl, combine ranch dressing and 1/2 tbsp (1 tbsp) Applewood Smoke Spice.
- On a separate cutting board, pat chicken dry with paper towels, then cut cut into 1-inch wide strips. Season with salt, pepper and 1 tbsp (2 tbsp) Applewood Smoke Spice.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Remove from heat, then cover to keep warm.
- Wrap tortillas in foil, then place in the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Lay tortillas on a flat surface. Top with spinach, then tomatoes, cheese and chicken.
- Drizzle smoky ranch sauce over chicken.
- Roll tortillas tightly over filling, then divide wraps and potato wedges between plates.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
870
kcal
Calories
29
g
Fat
7
g
Saturated Fat
96
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
56
g
Protein
140
mg
Cholesterol
1360
mg
Sodium
0.2
g
Trans Fat
2000
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
