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
A note about serious food allergies
We’re crisping up these flautas in the skillet rather than deep frying. And they’ll get an extra pop of flavor from the fresh pico de gallo.
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
Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Halve and juice lime.Stem and coarsely chop cilantro.Halve and peel onion. Cut halves into 1/4" dice.Mince garlic.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat diced chicken dry. On a separate cutting board, cut larger pieces to match smaller pieces.
Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add diced chicken, half the garlic (add remaining half, if desired), half the onion (reserve remaining for pico de gallo and garnish), and 1/4 tsp. salt to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe.
Make the Pico de Gallo and Crema
In a mixing bowl, combine tomato, 1 Tbsp. reserved onion (reserve remaining for garnish), half the cilantro, (reserve remaining for garnish), jalapeño (to taste), 2 tsp. lime juice (reserve remaining for crema), and a pinch of salt. Set aside.
In another mixing bowl, combine sour cream, 1 tsp. remaining lime juice, and a pinch of salt. Set aside.
Assemble the Flautas
Place tortillas on a clean work surface. Divide chicken mixture equally among tortillas, placing in center. Top with cheese.
Tuck one tortilla end under filling and roll tightly, placing seam side down. Repeat with remaining tortillas.Spray flautas with cooking spray.
Cook Flautas and Finish Dish
Return pan used to cook filling to medium heat and spray with cooking spray.
Working in batches if necessary, place flautas, seam-side down, in hot pan. Cook until browned on one side, 2-3 minutes.Replenish cooking spray, if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, drizzling crema over flautas. Top with pico de gallo and garnish with remaining cilantro and remaining onion, if desired. Buon appetito!
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