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
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.
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
Medium 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
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.
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.
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.
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.
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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