This Table Gourmet Subscription Boxes: Review and Chicken, Avocado and Kale Wrap Recipe

Chicken wraps from Shumaila Chauhan on Vimeo.

I am a sucker for subscription boxes. I love them. Curated artisanal ingredients packaged in boxes and sent to your doorstep- sign me up!

In the past, I have subscribed to many subscription boxes and am always on the lookout for new ones. Recently, Talya, who is part of the This Table team, got in touch with me and asked if I was interested in checking out their new gourmet subscription boxes. Of course I was.

Operating from Canada, This Table curates artisan food from local herbalists to olive farmers to creators of hand-picked berry jams. The packaging of the bottles and its contents does remind me of the Eat.Feed.Love boxes, probably because both of them are Canadian companies and curate from the same local artisans.

Similarities aside, I do like how This Table gives recipe cards, along with a little information about the artisans’ story. The ingredients included are something that I would definitely use in my cooking, along with certain ingredients that will push me to be creative, like their lemongrass mint balsamic vinegar. Each monthly box carries a theme and the one that I received was centered around a gourmet picnic- so the recipes in the box were all recipes that can be easily transported and good to eat cold. The box also carried a letter with ideas for meals that you could prepare for a lunch in the park for 2 or 4, using recipes that were given in the box.

Besides the ingredients shown in the picture above, the box also contained 13 recipe cards.  Each recipe given uses the ingredients in the box sent. For the review, I decided to try their Cali Chicken wraps which uses the olive oil sent in the box; the herby potato salad, the dressing for which is made from the basil pesto bottle in the box; and the dark chocolate espresso cookies that uses the 2nd Crack Coffee beans. While I made a few changes to each recipe, all of them turned out great, and something I would definitely make again.

This Table subscription boxes are for $49 per month. In case you only want to try a sample box, they do have the option of subscribing for a single month, which I think is great to check whether the box suits your needs without actually committing to a monthly subscription. To order your box, check the details here. If you love cooking and like to try different artisanal products, you must give this box a try. A part of the proceeds from the box go to two charities that This Table has partnered with- the Canadian Foodgrains Bank and Mercy Ships International, which makes your purchase more meaningful.

Besides gourmet subscription boxes, you can also check their shop which carries small batch artisan food and wares. I particularly love their handmade pottery kitchenware.

Now, let’s talk about these chicken wraps- I love them. Adding chili flakes gives a nice kick to the chicken, and if you leave the frying aside, these wraps are pretty easy and quick to put together. They are great for meal prep for the week, and of course to take for picnics. Hope you get to try them. I have a step by step video above to help you make your own chicken wraps. If you do try them, please tag me so that I can see your results. Happy Cooking!

Cali Chicken Wraps

 

Print

Prep time

1 hour

Cook time

30 mins

Total time

1 hour 30 mins

 

Serves: 4 wraps

Ingredients

For the marinade:

• 2 chicken breasts, boneless and skinless
• 1 cup buttermilk
• 1 tsp red chilli flakes
• ½ tsp sea salt

For the coating:

• ½ cup flour
• ¼ cup cornmeal
• 2 tsp red chilli flakes
• 1 tsp sea salt
• ½ tsp black pepper

For the wraps:

• 4 9 inch whole wheat tortillas
• 2 cups baby kale and spinach, rubbed with 2 tsp Extra Virgin Olive Oil
• 2 ripe avocadoes, peeled, pitted and thinly sliced
• ½ cup blue cheese dressing (I used a mix of two dressings)

Instructions

1. Cut the chicken breasts into 5 inch long strips. In a bowl, mix the the ingredients for the marinade- buttermilk, chilli flakes, salt. Let the chicken sit in the marinade for an hour at least or overnight.
2. Once marinated, in another bowl prepare the coating ingredients. Mix together flour, cornmeal, red chili flakes, salt and pepper.
3. Dip marinated chicken in the flour mix, turning to coat evenly and place on a parchment lined baking rack. Re-dip each piece again in the marinade liquid, and then the flour-cornmeal mix and back on the baking tray. Throw the marinade and flour mix.
4. Shallow fry the chicken pieces on medium heat till the outside is golden brown and it is cooked inside, about 6 minutes per side. You could also deep fry, I shallow fried.
5. Remove fried pieces onto a paper towel lined plate.
6. To make the wraps, to each tortilla spread the dressing. Add a small handful of the kale spinach leaves. Layer the chicken pieces, avocado slices. You can add bacon too, and top with extra dressing.
7. Fold in the sides of the tortilla and roll the tortillas up tightly over the chicken. Cut in half and serve.

Wordpress Recipe Plugin by EasyRecipe

3.5.3208

Disclaimer: This post is in collaboration with This Table and while I was compensated for this post, all opinions above are my own.