with Crunchy Slaw and Crispy Shallots
Ingredients: 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) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Red cabbage • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), salt, sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Arugula and spinach mix (arugula, spinach) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Flour Tortillas
6 unit(s)
Red Cabbage, shredded
56 g
Arugula and Spinach Mix
28 g
Dill Pickle, sliced
90 mL
Dill-Garlic Spice Blend
4 g
Creamy Dressing
43 mL
Crispy Shallots
28 g
Oil*
1 tbsp
Sugar*
0.5 tsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Drain pickles. Reserve pickle juice.
- To a medium bowl, add pickle juice, cabbage, half the creamy dressing, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Line a baking sheet with alumium foil.
- Pat chicken dry with paper towels. Cut chicken into 1-inch-wide strips.
- To the prepared baking sheet, add chicken, half the Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat, then arrange chicken in a single layer.
- Broil chicken in the middle of the oven for 7-10 min, until golden and cooked through.**
- While chicken cooks, roughly chop pickle.
- To a small bowl, add pickles, remaining creamy dressing and remaining Dill-Garlic Spice Blend. Stir to combine.
- Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Using two forks, gently flake chicken.
- Arrange torillas on a clean surface.
- Top with arugula-spinach mix, slaw, chicken, creamy pickle relish and crispy shallots.
- Divide wraps 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.
680
kcal
Calories
31
g
Fat
8
g
Saturated Fat
57
g
Carbohydrate
9
g
Sugar
3
g
Dietary Fiber
48
g
Protein
135
mg
Cholesterol
1360
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
