Chile-Lime Mexican-Style Steak Wraps with Chipotle Slaw and Queso Fresco
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:6 days
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
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 for hours over a hot stove (we’ll keep your secret.)
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
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
Start the Steak Strips
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Separate steak strips into a single layer and pat dry. Combine steak strips, seasoning blend, and 1 tsp. olive oil in provided tray. Spread into a single layer.
Top steak strips with pepper and onion mix, pesto, and a pinch of salt and pepper.
NEED NEW STEP SHOT (RAW MEAT TOPPED WITH VEG)
Add the Peppers
Bake uncovered in hot oven until peppers are tender and steak strips reach a minimum internal temperature of 145 degrees, 15-20 minutes.
Finish the Dish
While meal bakes, halve lime. Cut one half into wedges and juice other half. Stem cilantro, reserving whole leaves.
In a mixing bowl, combine slaw mix, chipotle crema, 1 Tbsp. lime juice, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Carefully remove tray from oven and stir. Wrap flatbreads in a damp paper towel and microwave until warm, 30-60 seconds.
Fill flatbreads with steak strip mixture and top with slaw. Garnish with cheese, cilantro, and squeeze remaining lime wedges over (to taste). Bon appétit!
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