Honey Garlic Chicken Breast Wraps
with Potato Wedges and Ranch
Pub food at its finest, from the comfort of your own home! 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?!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
6 unit
Flour Tortillas
(Contains Soy, Gluten)
28 g
Baby Spinach
80 g
Tomato
460 g
Russet Potato
1 tbsp
BBQ Seasoning
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potato wedges 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 BBQ Seasoning, salt and pepper, then toss to coat. 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 top of the oven, rotating sheets halfway through.)
While potato wedges roast, combine flour and half the garlic salt in a medium bowl. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then add chicken to flour mixture. Toss 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 and cover to keep warm. Carefully wipe the pan clean.
While chicken cooks, cut tomato into 1/4-inch pieces. Roughly chop spinach.
Add mayo, sour cream and remaining garlic salt to a small bowl. Season with pepper, then stir to combine. Wrap tortillas in foil and place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
While tortillas warm, heat the same pan (from step 2) over medium-low. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Remove the pan from heat, then add honey garlic sauce. Stir until combined.
Thinly slice chicken, then add to the pan with honey garlic sauce. Toss to coat. Divide tortillas and potato wedges between plates. Top tortillas with half the ranch, spinach, tomatoes, then chicken. Spoon remaining honey garlic sauce over top. Serve remaining ranch on the side for dipping.
