Mini Chicken Thigh 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
1 tbsp
Montreal Spice Blend
6 unit
Flour Tortillas
(Contains Gluten)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Garlic, cloves
¼ cup
Parmesan Cheese, grated
(Contains Milk)
460 g
Russet Potato
56 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains Sulphites)
80 g
Tomato
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce.Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Heat a large nonstick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Montreal Steak Spice. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the top of oven until chicken is cooked through, 12-14 min.**
While chicken bakes, cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a unlined baking sheet. Season with salt and remaining Montreal Steak Spice, 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, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
While potatoes roast, cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic. Add Dijon, mayo, vinegar, half the Parmesan, 1/4 tsp sugar (dbl for 4 ppl) and 1 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.
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. Add 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. Drizzle some dressing over top and sprinkle with remaining Parmesan. Serve potato rounds with any remaining dressing alongside for dipping.
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