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BBQ-Sauced Chicken Breast Wraps
Bestseller
Very High Fibre
BBQ-Sauced Chicken Breast Wraps

with Potato Coins and Ranch

12 min
Difficulty: 2/3

Ingredients: Russet potato • Chicken breast • Flour tortillas (wheat, sulphites) (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) • Roma tomato • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Ranch dressing (egg, milk) (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • All-purpose flour (wheat) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale
Mustard
Wheat
Sulphites
Peanuts
Soy
Milk
Egg
Egg
May contain traces of allergens
Crustaceans
Gluten
Mustard
Tree nuts
Sulphites
Wheat
Sesame
Fish

Tags

Very High Fibre
Classic-plates
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Applewood Smoke Spice

Applewood Smoke Spice

7 g

All-Purpose Flour

All-Purpose Flour

2 tbsp

Garlic Salt

Garlic Salt

2 g

BBQ Sauce

BBQ Sauce

4 tbsp

Flour Tortillas

Flour Tortillas

6 unit(s)

Spring Mix

Spring Mix

28 g

Tomato

Tomato

1 unit(s)

Russet Potato

Russet Potato

2 unit(s)

Ranch Dressing

Ranch Dressing

4 tbsp

Chives

Chives

7 g

Butter*

Butter*

2 tbsp

Oil*

Oil*

2 tbsp

Salt*

Salt*

0.125 tsp

Pepper*

Pepper*

0.25 tsp

Preparation
1
Roast potato coins
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the top of the oven, rotating sheets halfway through.)
2
Prep
  • Meanwhile, cut tomato into 1/4-inch pieces.
  • Thinly slice chives.
  • In a small bowl, stir together chives, ranch dressing and 1/8 tsp (1/4 tsp) pepper. Set aside.
  • In a large bowl, combine flour and half the garlic salt (use all for 4 servings).
  • Pat chicken dry with paper towels, then on a separate cutting board, carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 servings and 8 pieces for 4 servings.)
  • Add chicken to the flour mixture, then toss to coat.
3
Cook chicken
  • Heat a large non-stick pan over medium. 
  • When hot, add 1 tbsp oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches for 4 servings, using 1 tbsp oil per batch.) Cook for 4-5 min per side, until golden and cooked through.** 
  • Transfer chicken to a plate, then cover to keep warm.
  • Carefully wipe the pan clean with paper towels.
4
Warm tortillas
  • Wrap tortillas in foil, then place in the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)
5
Make BBQ sauce
  • Meanwhile, reheat the same pan (from step 3) over medium-low.
  • When hot, add 2 tbsp (4 tbsp) butter. Swirl until melted.
  • Remove the pan from heat, then add BBQ sauce. Stir until combined.
6
Finish and serve
  • Thinly slice chicken, then add to the pan with BBQ sauce. Season with salt and pepper, then stir to coat.
  • Divide tortillas and potato coins between plates. 
  • Top tortillas with spring mix, tomatoes, half the ranch mixture, then chicken.
  • Spoon any remaining BBQ sauce from the pan over top.
  • Serve remaining ranch mixture alongside for dipping.
Nutrition per serving

1070

kcal

Calories

44

g

Fat

12

g

Saturated Fat

117

g

Carbohydrate

23

g

Sugar

7

g

Dietary Fiber

55

g

Protein

165

mg

Cholesterol

1700

mg

Sodium

0.5

g

Trans Fat

2050

mg

Potassium

225

mg

Calcium

7

mg

Iron

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