Chicken Fajita Lettuce Wraps

with sour cream and crispy jalapeños

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

So you want to eat a bit healthier, but you still want your food to taste, well, good. This is a classic case of the fallacy known as “false choice.” In other words, you don't have to choose! Here, we've good delicious fajita flavors, including cheese, sour cream, and some fiery crispy jalapeños, in a calorie and carb-conscious package that fills you up without adding the pounds. Now you've conquered “false choice,” we'll move on to fallacy of the single cause… wait, we're a meal solutions company, not a logic class.

In Your Box (serves 2)

  • Info
    ½ oz. Crispy Jalapeños
  • Info
    2 oz. Sour Cream
  • 1 Head of Butter Lettuce
  • Info
    2 tsp. Chicken Demi-Glace
  • 1 Red Bell Pepper
  • 1 Shallot
  • 2 tsp. Fajita Seasoning
  • 14 oz. Diced Chicken Thighs
  • Info
    1 oz. Queso Fresco

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
    507
  • Carbohydrates
    20g
  • Fat
    26g
  • Protein
    48g
  • Sodium
    1219mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and halve shallot. Slice thinly. Stem, seed, remove ribs, and cut red bell pepper into ¼" slices. Separate leaves of lettuce for cups. Pat diced chicken dry. If using whole chicken breasts, pat dry and, on a seperate cutting board, cut into 1" dice.

  • 2

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add red bell pepper, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until beginning to soften, 10-13 minutes. Remove vegetables to a bowl and cover with plastic wrap. While vegetables cook, cook chicken.

  • 3

    Start the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until seared, 3-4 minutes. Add a pinch of pepper and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 2-3 minutes. If using ground pork, follow same instructions, breaking up meat with a spoon, until no pink remains, 5-7 minutes.

  • 4

    Finish the Chicken

    Add seasoning blend and a pinch of salt to pan and stir occasionally until fragrant, 1-2 minutes. Add demi-glace and 2 Tbsp. water, and bring to a simmer. Once simmering, cook until sauce is thickened and glazes chicken, 1-2 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, filling lettuce cups with chicken and vegetables and topping with sour cream and queso fresco (crumbling with your hands if needed). Crush crispy jalapeños and sprinkle over wraps (to taste). Bon appétit!

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