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Tasty Chicken Wraps

Tasty Chicken Wraps

with Potato Wedges Cucumber Salad

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3.4 / 4 Ratingout of 442 ratings
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For a recipe that delivers on flavour and speed, this simple but delicious dish comes out on top. Quick, delicious, and a brilliant thing to cook with the kids sous-cheffing by your side, these chicken wraps are guaranteed to score big points with your family. Serve everything up at the table and let everyone to assemble their own wraps. Fast family food at its finest!

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Breast

½ pot(s)

Central American Style Spice Mix

1 sachet


1 unit(s)


1 bag(s)

Lambs Lettuce and Bulls Blood Mix

½ unit(s)


½ pack(s)

Soured Cream


4 unit(s)

Wholemeal Tortilla


1 pack(s)


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3163 kJ
Energy (kcal)756 kcal
Fat21.0 g
of which saturates8.0 g
Carbohydrate93 g
of which sugars12.0 g
Protein47 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Mixing Bowl
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Make the Wedges
Make the Wedges

Preheat your oven to 220°C. Chop the potato (no need to peel) into wedges about the size of your index finger. Put your wedges on a lined baking tray, season with a pinch of salt and a good grind of black pepper. Drizzle over enough oil to coat your wedges, mix well and roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.

Chop the Chicken
Chop the Chicken

Put the chicken in a mixing bowl and add a pinch of salt, a good grind of pepper, the Central American spice mix, half the honey and half the lime juice. Give everything a good stir to make sure the chicken is coated and leave to one side.

Prepare the Salad
Prepare the Salad

Pop the baby leaves in a large bowl. Remove both ends from the cucumber, halve lengthways, then slice into thin half moons. Add the cucumber to the peashoots, or keep them separate if your kids don't like both together! In a small bowl, combine the remaining lime juice and honey with the olive oil (amount specified in the ingredient list) and add a pinch of salt and pepper. This is your salad dressing (you can dress the salad later).

Cook the Chicken
Cook the Chicken

Heat a drizzle of oil in a frying pan on medium-high heat, once hot add the chicken to the pan. TIP: Do this in batches if your pan is small as you need to fry the chicken, not stew it! Cook, stirring, until browned and cooked through, 4-6 mins. TIP: The chicken is cooked when it is no longer pink in the middle. When your chicken is cooked, put it in another large bowl.

Warm the Tortillas
Warm the Tortillas

Pop the sour cream into another small bowl. Put the tortillas on another lined baking tray and place on the middle shelf of in your oven to warm through for a few minutes while you put your bowls of salad, chicken, sour cream and salad dressing on your table, along with a big bowl of wedges.

Finish and Serve
Finish and Serve

Assemble everything at the table. Fill your wraps with a little bit of sour cream, chicken and salad. Serve with the wedges and remaining salad as an accompaniment - dressing optional of course. Enjoy!