Meal Kit

Chicken Adobo Flautas

with cilantro and Roma tomato salsa

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Gentle flautas, so full of flavor… why have you been absent from our lives for so long? We've lived twenty, maybe even thirty years of our lives without you, and now rolled chicken perfection is just a click away. Add to that the slight hint of acid with the lime, cilantro, and tomato salsa, plus the obligatory cheese and sour cream… flautas, you make our lives complete! (Too far?) Tip: Some ways to get the most lime juice you can: Microwave 15-20 seconds to "soften" the fruit, gently roll on your countertop or cutting board while pressing on it with your palm, and, finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Roma Tomatoes
  • Info
    6 Small Flour Tortillas
  • 1 Lime
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Sour Cream
  • 1 Shallot
  • Info
    1 fl. oz. Green Chili Aioli
  • ¼ oz. Cilantro
  • 2 tsp. Sazon Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Large Non-Stick Pan
  • 3 Mixing Bowls

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

  • If using ground beef, cook in a large non-stick pan over medium-high heat, breaking up meat until no pink remains, 4-6 minutes. Transfer beef to a mixing bowl, wipe pan clean, and prepare and cook shallot, using 2 tsp. olive oil, following instructions in Step 2 without the chicken.

  • If using ground turkey, cook in a large non-stick pan over medium-high heat, breaking up meat until no pink remains, 7-9 minutes. Transfer turkey to a mixing bowl, wipe pan clean, and prepare and cook shallot, using 2 tsp. olive oil, following instructions in Step 2 without the chicken.

  1. 1

    Start the Chicken

    Pat chicken breasts dry.

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook undisturbed until browned on one side, 5-7 minutes.

    While chicken cooks, peel and halve shallot. Slice thinly.

    Once browned, flip chicken.

  2. 2

    Finish the Chicken

    Add shallot to pan and cover. Stir occasionally until shallot is tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Transfer chicken and shallot to a mixing bowl. Shred chicken into bite-sized pieces and stir in seasoning blend and a pinch of pepper.

    Wipe pan clean and reserve.

    While chicken cooks, prepare ingredients.

  3. 3

    Prepare the Ingredients

    Core tomatoes and cut into 1/2" dice.

    Halve lime. Cut one half into wedges and juice the other half.

    Mince cilantro (no need to stem).

    In another mixing bowl, combine tomatoes, cilantro, 2 tsp. lime juice, and a pinch of pepper. Set aside.

    Combine sour cream and green chili aioli in another mixing bowl. Set aside.

  4. 4

    Assemble and Cook the Flautas

    Place tortillas on a clean work surface. Top with chicken-shallot mixture and cheese. Roll tortillas and place seam side down.

    Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.

    Working in batches if necessary, place flautas in hot pan, seam side down. Cook until browned on one side, 2-3 minutes.

    Replenish oil if necessary. Gently roll flautas to opposite side and cook until browned, 2-3 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning salsa over flautas and topping with sour cream-aioli mixture (to taste). Squeeze lime wedges over dish to taste. Bon appétit!

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