All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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 steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Steps 1 and 2, stirring occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. No need to shred steak.
Start the Filling
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. Cook undisturbed until browned, 5-7 minutes.
While chicken cooks, peel and halve shallot. Slice thinly.
When chicken is browned on one side, flip.
Finish the Filling
Add shallot to pan and cover. Stir shallot occasionally until tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken and shallot to a mixing bowl and set aside to cool, 5 minutes. Wipe pan clean and reserve.
When cool enough to handle, shred chicken into bite-sized pieces and stir in seasoning blend and a pinch of pepper.
While chicken cools, prepare ingredients.
Prepare Ingredients and Make Salsa
Core tomatoes and cut into ½" dice.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Mince cilantro (no need to stem).
Combine sour cream and green chili aioli in another mixing bowl. Set aside.
In another mixing bowl, combine tomatoes, cilantro, 2 tsp. lime juice, and a pinch of pepper. Set aside.
Assemble and Cook the Flautas
Place tortillas on a clean work surface. Place filling and cheese on one side of tortilla. Fold tortilla over filling, tucking edge under. Roll tortilla and place on work surface, seam side down. Repeat with remaining tortillas.
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.
Add more oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping flautas with salsa and sour cream-aioli mixture (to taste). Squeeze lime wedges over to taste. Bon appétit!
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