Express
Family
Chicken Tikka Wraps
with creamy slaw
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Protein-Packed
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 fl. oz. Tomato Sauce
- 8 oz. Slaw Mix
- 3 oz. Diced White Onions
- 1½ oz. Greek Feta Dressing
- 1 oz. Light Sour Cream
- 1 oz. Cream Cheese
- 2 tsp. Minced Garlic and Chili Pepper
- 0.14 oz. Lemon Juice
- 2 tsp. Curry Powder
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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Carbohydrates61g
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Net Carbs57g
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Fat23g
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Protein39g
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Sodium2050mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
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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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season all over with 1/2 tsp. salt, half the curry powder (reserve remaining for sauce), and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
2 Cook the Sauce
Add 2 tsp. olive oil, onions, and a pinch of salt to hot pan. Stir occasionally until onions are slightly browned and tender, 3-5 minutes.
Add minced garlic and chili pepper (to taste) and remaining curry powder. Stir occasionally until garlic is fragrant, 30-45 seconds.Add tomato sauce and 1/4 tsp. salt. Stir to combine and bring to a simmer. -
3 Add the Chicken
Once simmering, add chicken and any accumulated juices to hot pan. Stir occasionally until sauce is slightly thickened, 2-3 minutes.
Remove from burner. Stir in softened cream cheese and lemon juice until combined.While sauce cooks, continue recipe. -
4 Heat Flatbreads, Mix Slaw, and Finish Dish
Wrap flatbreads in a damp paper towel.
Microwave until warm, 30-60 seconds.While flatbreads microwave, in a mixing bowl, combine slaw mix, dressing, and a pinch of salt. Set aside.Carefully remove flatbreads from microwave.Plate dish as pictured on front of card, filling flatbreads with chicken mixture, slaw, and sour cream. Bon appétit!
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