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Hot Honey Fried Chicken Wrap
with pickles and slaw
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat
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Over 30g protein
Chef
Ayesha Curry
Ayesha Curry, actress, chef, entrepreneur, wife, and mother, knows a thing or two about getting a delicious dinner on the table. With recipes that keep her inspired and energized she never has to sacrifice flavor for convenience.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 6 fl. oz. Canola Oil
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2 Large Flour Tortillas
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4 oz. Buttermilk Biscuit Mix
- 3¼ oz. Sweet & Spicy Dill Pickle Slices
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1.76 oz. Mayonnaise
- 1 fl. oz. Honey
- 2 tsp. Hot Sauce
- 1 tsp. Blackening Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2PZ28BP9
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Calories980
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Carbohydrates70g
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Net Carbs66g
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Fat59g
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Protein43g
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Sodium2260mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Microwave
- 2 Plates
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Follow same instructions.
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1 Make the Slaw
Coarsely chop pickles. Reserve pickle juice.
In a mixing bowl, combine slaw mix, 3/4 the mayonnaise (reserve remaining for breading), reserved pickle juice (to taste), 1/4 tsp. salt, and a pinch of pepper. Set aside. -
2 Prepare the Chicken
Pat chicken dry. Cut lengthwise into 1” strips (3 per breast).
Season chicken all over with half the blackening seasoning (reserve remaining for breading).In another mixing bowl, combine 1 Tbsp. biscuit mix (reserve remaining for coating), 1 Tbsp. water, remaining mayonnaise, and remaining blackening seasoning. Set aside.Place remaining biscuit mix on a plate and spread into an even layer. Don't worry if mix is clumpy or flaky!Coat chicken evenly in wet mixture, then transfer chicken to dry biscuit mix and flip until evenly coated, discarding excess. -
3 Fry the Chicken
Line another plate with a paper towel.
Place a medium non-stick pan over medium heat and add canola oil. Let oil heat until it reaches 375 degrees, 4-6 minutes.Alternatively, test oil temperature by adding a pinch of biscuit mix to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Add chicken to hot pan and fry until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Remove from burner. Transfer chicken to towel-lined plate. Season chicken immediately with a pinch of salt.Discard oil. Wipe pan clean and reserve. -
4 Make Hot Honey, Assemble Wraps, and Finish Dish
Return pan used to fry chicken to medium-low heat. Add honey and hot sauce (to taste) to hot pan. Stir to combine and bring to a simmer.
Once simmering, remove from burner.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.Top each tortilla with slaw (serve remaining on the side, if desired), pickles (to taste), chicken, and hot honey (to taste).Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, halving wrap, if desired. Bon appétit!
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