Family Fakeaway Night: Honey-Mustard Chicken Wraps
build your own & enjoy together!
Allergens:- Tarwe•
- Gluten•
- Mosterd•
- Soja•
- May contain traces of allergens
Everyone at the dinner table, including the youngest chefs in the family, can tailor this meal exactly as they like it! This recipe provides pick 'n' mix toppings so that you can choose how you build your own dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 piece
Chicken breast with Mediterranean herbs
2 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
Energy (kJ)3291 kJ
Calories787 kcal
Fat40.5 g
Saturated Fat5.4 g
Carbohydrate68.4 g
Sugar10.3 g
Dietary Fiber8.9 g
Protein33.5 g
Salt2.2 g
Potassium370.4 mg
Calcium48.4 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Tall-Sided Pan
•Salad Bowl
•Aluminum Foil
•Small Bowl
- Preheat the oven to 200°C (see Tip).
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the potato wedges for 20 - 25 minutes, tossing occasionally.
- Season to taste with salt and pepper.
Tip: you'll use the oven later to heat the tortillas, but you can also do this in a frying pan instead. In this case, no need to preheat the oven.
- Heat a drizzle of sunflower oil in another frying pan over medium-high heat and fry the chicken for 2 minutes per side.
- Lower the heat and fry for 4 more minutes per side, or until done.
- Meanwhile, slice the cucumber into crescents and dice the tomato.
- In a salad bowl, combine the extra virgin olive oil with the white wine vinegar. Season to taste with salt and pepper.
- Roughly chop the lettuce and transfer to the salad bowl. Toss well to combine with the dressing.
- In a small bowl, combine the mayonnaise with the honey and the mustard. Season to taste with salt and pepper.
- Wrap the tortillas in aluminum foil and heat in the oven for 2 - 3 minutes.
- Remove the chicken from the pan and slice into strips.
- Serve all the elements separately at the table and allow everyone to build their own wraps (or if preferred, just plate everything directly).
- Serve the potato wedges alongside.