Meal Kit
Creamy Pesto Chicken Flautas
with tomato and green onion salsa
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
Flautas go to Italy, which could be an interesting reality show (look at those tortillas touring the Coliseum!), but also is the base of this meal. Chicken, spinach, and cheese mix together, rolled up in those on-the-go tortillas, and are topped with creamy pesto cheese sauce. The flavors of Italy, in the trappings of Mexico… we're booking our trip already.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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6 Small Flour Tortillas
- 1 Roma Tomato
- 2 oz. Baby Spinach
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2 oz. Light Cream Cheese
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2 oz. Basil Pesto
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1 oz. Shredded Italian Cheese Blend
- 2 Green Onions
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¼ oz. Flour
- ½ tsp. Poultry Seasoning
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) bP8XMvPz
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Calories670
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Carbohydrates50g
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Net Carbs46g
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Fat31g
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Protein49g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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 Italian sausage, remove from casing, if necessary. Skip roasting; heat a large non-stick pan over medium-high heat and add to hot pan with poultry seasoning, a pinch of pepper, and 1 tsp. olive oil. Break up until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, follow same instructions as chicken in Step 1, roasting until shrimp reach minimum internal temperature, 15-20 minutes. No need to shred.
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If using steak strips, spread into a single layer, pat dry, and coarsely chop. Skip roasting; heat a large non-stick pan over medium-high heat and add to hot pan with poultry seasoning, a pinch of pepper, and 1 tsp. olive oil. Stir occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. No need to shred.
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1 Roast Chicken and Make Filling
Pat chicken dry and top with 1 tsp. olive oil. Season both sides with poultry seasoning and a pinch of pepper.
Place chicken on prepared baking sheet.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven. Transfer chicken to a mixing bowl and shred into bite-sized pieces.Stir in spinach (prepared in a later step), shredded cheese, and a pinch of salt until spinach begins to wilt.While chicken roasts, continue recipe. -
2 Prepare Ingredients and Make Salsa
Coarsely chop spinach.
Core tomato and cut into 1/2" dice.Trim and thinly slice green onions.In another mixing bowl, combine tomato, green onions, half the pesto (reserve remaining for sauce), a pinch of salt, and 1 tsp. olive oil. Set aside. -
3 Assemble the Flatuas
Place tortillas on a clean work surface. Top each evenly with filling.
Fold tortilla over filling, tucking edge under. Roll tortilla and place seam side down. Repeat with remaining tortillas. -
4 Cook the Flautas
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
In a microwave-safe bowl, combine softened cream cheese, flour, remaining pesto, and 1/3 cup water.
Microwave, 15 seconds a time and stirring in between, until smooth and heated through, 45-60 seconds. If too thick, add water, 1 tsp. at a time and up to 1 Tbsp., until desired consistency is reached.Plate dish as pictured on front of card, halving flautas, if desired, and topping with sauce and salsa. Bon appétit!
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