Oven-Ready
Chicken Shawarma-Style Naan Wraps
with buttermilk-dill and feta slaw
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8 Mini Naan Flatbreads
- 6 oz. Sliced Red Bell Peppers
- 4 oz. Slaw Mix
- 4 oz. Light Sour Cream
- 1 oz. Crumbled Feta Cheese
- 3 tsp. Buttermilk-Dill Seasoning
- 2 tsp. Chimichurri Seasoning
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.
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Nutrition (per serving)
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Calories570
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Carbohydrates59g
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Net Carbs56g
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Fat17g
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Protein41g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
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
Customize It Instructions
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If using steak strips, pat dry, coarsely chop, then separate pieces. Add to a medium non-stick pan over medium heat with 2 tsp. olive oil. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Bake the Chicken and Peppers
Pat chicken dry.
Evenly divide chicken and bell peppers between both provided trays. Evenly top each tray with 1 tsp. olive oil. Stir to combine and spread into a single layer.Bake both trays uncovered in hot oven until bell peppers are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.Carefully remove from oven and drain any excess liquid from trays. Trays will be hot! Use caution.Evenly divide chimichurri seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper between both trays. Stir to combine. Trays will be hot! Use a utensil.While bell peppers and chicken bake, continue recipe. -
2 Bake the Flatbreads
Wrap flatbreads in foil.
Bake wrapped in hot oven until flatbreads are heated through, 13-18 minutes.Carefully remove flatbreads from oven.While flatbreads bake, continue recipe. -
3 Make Crema and Slaw and Finish Meal
In a mixing bowl, combine sour cream, buttermilk-dill seasoning, and 1 Tbsp. water.
Transfer half the crema (reserve remaining for garnish) to another mixing bowl and stir in slaw mix until combined.To serve, fill flatbreads with chicken and peppers. Garnish with remaining crema, slaw, and cheese. Bon appétit!
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