Mini Chicken Caesar Wraps
with Spiced Potato Rounds
All the flavours of a classic chicken Caesar, but in quick, fuss-free handhelds! Crisp spinach and tomato are the base for creamy, cheesy dressing and steak-spiced baked chicken.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
10 g
Mélange d'épices de Montréal
(Contient Moutarde Peut contenir Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
4 cs
Vinaigrette César
(Contient Anchois, Oeuf, Lait, Moutarde Peut contenir Crustacés, Gluten, Sésame, Soya, Sulfites, Blé)
¼ tasse(s)
Parmesan, râpé
(Contient Lait)
56 g
Jeunes épinards
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Tomate
Pas inclus dans votre livraison
0.13 cc
Sel*
1.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/4-inch rounds.
- 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 salt and 2 tsp Montreal Steak Spice (dbl for 4 ppl), then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt and 1/2 tsp Montreal Steak Spice. (NOTE: Reference heat guide.)
- When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side.
- Transfer chicken to an unlined baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.**
- Meanwhile, cut tomato into 1/4-inch pieces.
- Combine Caesar dressing, 1/2 tbsp water (dbl for 4 ppl) and half the Parmesan in a small bowl.
- Wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Add spinach and tomatoes to a large bowl, half the remaining Parmesan and 2 tbsp dressing (dbl for 4 ppl), then toss to combine.
- Thinly slice chicken.
- Divide salad between tortillas, then top with chicken. Sprinkle with remaining Parmesan.
- Serve potato rounds on the side with any remaining dressing alongside for dipping.