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

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

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 you!
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.)

In Your Box (serves 2)

  • Info
    ½ oz. Queso Fresco Crumbles
  • Info
    1 Tbsp. Chipotle Pesto
  • Info
    4 Mini Naan Flatbreads
  • 4 oz. Slaw Mix
  • Info
    2 oz. Chipotle Crema
  • ¼ oz. Cilantro
  • 1 tsp. Chile and Cumin Rub
  • 4 oz. Pepper and Onion Mix
  • 10 oz. Steak Strips
  • 1 Lime

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl

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

  • If using flank steak, follow same instructions as steak strips.

  • If using diced chicken, pat dry. Follow same instructions as steak strips in Steps 1 and 2, baking uncovered in hot oven until chicken reaches minimum internal temperature, 20-25 minutes.

  • If using shrimp, pat dry. Follow same instructions as steak strips in Steps 1 and 2, baking uncovered in hot oven until shrimp reaches minimum internal temperature, 15-20 minutes.

  1. 1

    Prepare the Steak and Vegetables

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    Separate steak strips into a single layer and pat dry. Combine steak strips, seasoning rub, 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.

  2. 2

    Bake the Meal

    Bake uncovered in hot oven until peppers are tender and steak strips reach a minimum internal temperature of 145 degrees, 15-20 minutes.

  3. 3

    Finish the Dish

    While meal bakes, halve lime. Cut one half into wedges and juice other half.

    Stem cilantro, reserving leaves whole.

    In a mixing bowl, combine slaw mix, chipotle crema, 1 Tbsp. lime juice, 2 tsp. olive oil, 1/4 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 and cilantro. Squeeze lime wedges over to taste. Bon appétit!

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