Express
Summer Produce
Chipotle Peach BBQ Chicken Wrap
with creamy coleslaw
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 4 Large Flour Tortillas
- 8 oz. Slaw Mix
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 3 fl. oz. Buttermilk Ranch Dressing
- 3 oz. BBQ Sauce
- 2 oz. Peach Preserves
- 2 oz. Shredded Cheddar-Jack Cheese
- 0.88 oz. Mayonnaise
- ½ fl. oz. Seasoned Rice Vinegar
- 1 tsp. Chipotle Pepper Paste
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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Calories650
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Carbohydrates63g
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Net Carbs58g
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Fat27g
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Protein38g
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Sodium1670mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Assemble Slaw
Remove stems, seeds, and ribs, and cut both bell peppers into 1/4" dice.
In a mixing bowl, combine slaw mix, mayonnaise, vinegar, and 1/4 tsp. salt. Set aside.Pat chicken dry and season all over with 1/2 tsp. salt and a pinch of pepper. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers to hot pan. Stir occasionally until slightly browned, 3-4 minutes.Add chicken and stir occasionally until peppers are tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Finish the Filling
Add BBQ sauce, chipotle pepper paste (to taste), peach preserves, and 2 Tbsp. water to hot pan. Kids not a fan of extra heat? Feel free to skip/reduce the chipotle pepper paste.
Stir often until combined and chicken is coated, 2-3 minutes.Remove from burner. -
4 Assemble Wraps and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave and transfer tortillas to a clean, flat work surface. Evenly divide filling between each tortilla, placing in center. Top filling with cheese, then slaw. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, halving wrap, if desired. Serve dressing on the side for dipping. Bon appétit!
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