Crispy Chicken & Feta-Mint Salad Wraps
with Creamy Lemon Dressing & Hot Sauce
- Wheat
- Soy
- Milk
- Eggs
For this breezy 30-minute meal, you’ll tuck crispy, golden tempura chicken strips into warm tortillas along with a creamy, lemony feta-mint salad. Finish with a drizzle of hot sauce and bright squeeze of lemon.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains: Milk)
¼ ounce
Mint
1 unit
Lemon
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
12 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice scallions. Pick mint leaves from stems; roughly chop leaves.
- Pat chicken* dry with paper towels. Cut into ½-inch-thick strips. Season all over with salt and pepper.
- In a large bowl, combine tempura batter mix, garlic powder, ⅓ cup cold water, and 1 tsp salt until smooth (⅔ cup water and 2 tsp salt for 4 servings). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
-
Stir chicken into batter until fully coated.
- Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
- Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated chicken in a single layer. (TIP: Don’t overcrowd pan. You may need to work in batches.) Cook, turning occasionally, until golden brown and cooked through, 5-7 minutes.
- Transfer to paper-towel-lined plate; season with salt. Set aside until ready to use in Step 5.
-
While chicken cooks, in second large bowl, whisk together mayonnaise, 1 TBSP olive oil, ½ tsp sugar, juice from half the lemon, a pinch of salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).
-
Add lettuce, scallions, mint, and feta; toss to coat. Taste and season with salt and pepper.
-
Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30-60 seconds.
-
Lay tortillas flat on a clean work surface and fill the bottom third of each with as much chicken and as much salad as you like. (Save some salad for serving on the side.)
-
Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
- Halve wraps on a diagonal.
- Divide wraps and any remaining salad between plates. Serve with hot sauce and remaining lemon wedges on the side. TIP: If you have extra chicken, serve on the side with salad.
