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DIY Chicken Wraps with Potato Wedges

DIY Chicken Wraps with Potato Wedges

pick 'n' mix toppings: honey-mustard sauce, tomato, cucumber & more!
4.5(178)
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Calories
766 kcal
Protein
32.4g protein
Difficulty
Medium
Allergens:
  • Tarwe
  • Soja
  • Mosterd
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

200 g

Potato wedges

¼ piece

Cucumber

1 piece

Tomato

2 piece

Mini tortillas

(Contains: Soja, Mosterd, May contain traces of allergens, Tarwe)

¼ head

Butter lettuce

1 piece

Chicken breast with Mediterranean herbs

Not included in your delivery

1 tablespoon

Sunflower oil

1 teaspoon

Mustard

½ tablespoon

Extra virgin olive oil

1 teaspoon

Honey [or plant-based alternative]

½ tablespoon

White wine vinegar

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Energy (kJ)3205 kJ
Calories766 kcal
Fat39 g
Saturated Fat5.1 g
Carbohydrate67.4 g
Sugar9.2 g
Dietary Fiber8.7 g
Protein32.4 g
Salt1.9 g
Potassium161.8 mg
Calcium7.5 mg
Iron0.2 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

Cooking Steps

Prepare
1
  • 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 if preferred you can do this in a frying pan instead. In this case, no need to preheat the oven.

Fry the chicken
2
  • Heat a drizzle of sunflower oil in another frying pan over medium-high heat.
  • Fry the chicken for 2 - 3 minutes per side. Lower the heat and fry for 4 - 5 more minutes, 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.
Make the salad
3
  • 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 fo 2 - 3 minutes.
  • Remove the chicken from the pan and slice into strips.
Serve
4
  • Serve all the elements separately at the table: the chicken, tortillas, cucumber, tomato, lettuce and honey-mustard sauce.
  • Allow everyone to build their own wraps as preferred.
  • Serve the potato wedges alongside.

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