Crispy Chicken Wraps with Parmigiano Reggiano
with honey mustard dressing, potato wedges & salad
Allergens:
Wheat
•Barley
•Milk
•Sulphites
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Potato wedges
½ sachet(s)
BBQ spice rub
1 piece
Oranjehoen crispy chicken schnitzel
(Contains Wheat, Barley)
½ piece
Onion
1 piece
Little gem
½ piece
[Persian] cucumber
½ piece
Tomato
2 piece
Flour tortillas
(Contains Wheat May be present Mustard, Soy)
15 g
Grated Italian cheese
(Contains Milk)
4 milliliters
Crema di balsamico
(Contains Sulphites)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4118 kJ
Calories984 kcal
Fat43.1 g
Saturated Fat10.7 g
Carbohydrate109.8 g
Sugar15.7 g
Dietary Fiber12.8 g
Protein33.2 g
Salt2.4 g
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.
Utensils
•Grater
•Large Frying Pan
•Tall-Sided Pan
•Large Bowl
•Aluminum Foil
Cooking Steps
1
- Preheat the oven to 200°C. Slice the onion into half rings.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the potato wedges for 10 minutes, then add the onion and fry for 5 more minutes.
- Stir in the BBQ spice rub, then season to taste with salt and pepper.
- Grate the Parmigiano Reggiano in the meantime.
2
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 6 minutes until golden-brown, turning regularly.
- Slice the cucumber into crescents and cut the tomato into wedges. Finely chop the lettuce.
3
- Wrap the tortillas in aluminum foil and heat in the oven for 2 - 3 minutes.
- In a salad bowl, combine the mustard and honey with half of the cheese.
- Add the lettuce, tomato and cucumber, then toss well to combine. Season to taste with salt and pepper.
4
- Top the tortillas with some of the salad, along with the schnitzel strips and the rest of the cheese.
- Serve with the potatoes and the rest of the salad, along with extra mayonnaise as preferred.