Express
Family
Chicken Shawarma Wraps
with red pepper crema
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Protein-Packed
- Mediterranean
Chef
Hannah Fenton
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 8 Mini Naan Flatbreads
- 8 oz. Slaw Mix
- 2 oz. Creme Fraiche
- 1½ oz. Greek Feta Dressing
- 1 oz. Red Pepper Pesto
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Portuguese Piri Piri Blend
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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Calories610
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Carbohydrates56g
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Net Carbs53g
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Fat25g
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Protein37g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Microwave
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season all over with 1/4 tsp. salt, piri piri seasoning (use less if spice-averse), and chile and cumin rub. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
2 Assemble the Slaw
In a mixing bowl, combine dressing and slaw mix. Set aside.
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3 Make the Crema
In another mixing bowl, combine creme fraiche, pesto, and 1 Tbsp. water. Set aside.
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4 Heat Flatbreads and Finish Dish
Wrap flatbreads in a damp paper towel.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, filling flatbreads with chicken (to taste) and slaw. Garnish with crema. Bon appétit!
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