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Mini Chicken Wraps
with DIY Ranch and Cheddar
A taste of pub life is on the menu tonight and it's easy peasy. These mini wraps are loaded with club wrap flavours but they eat like a taco!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
113 g
Baby Tomatoes
7 g
Chives
56 g
Spring Mix
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 unit
Flour Tortillas
(Contains Gluten)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
BBQ Seasoning
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Halve tomatoes, then season with salt and pepper. Thinly slice chives.
Pat chicken dry with paper towels, then cut into 3-inch pieces on a separate cutting board. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat and arrange in a single layer. Roast, in the middle of the oven, until cooked through, 16-18 min.**
While chicken roasts, add sour cream, mayo, chives and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Wrap tortillas in foil and place in the top of the oven, until warm, 4-5 min. (You can skip this step if you don't want to warm the tortillas!)
Using two forks, shred chicken into bite- sized pieces. Divide tortillas between plates, then spread some ranch on each tortilla. Top tortillas with chicken, cheddar, tomatoes and spring mix.
