Meal Kit

Chicken and Cheese Flautas

with pico de gallo

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 5 days

Contains: Milk, Wheat

  • Under 625 calories
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

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.

In Your Box (serves 2)

  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    6 Small Flour Tortillas
  • 1 Yellow Onion
  • 1 Roma Tomato
  • 1 Lime
  • Info
    2 oz. Shredded Oaxaca Cheese
  • Info
    2 oz. Sour Cream
  • 1 Jalapeño Pepper
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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