Meal Kit
Creamy Pesto Chicken Flautas
with tomato and green onion salsa
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 6 Small Flour Tortillas
- 1 Roma Tomato
- 2 oz. Baby Spinach
- 2 oz. Cream Cheese
- 1 oz. Basil Pesto
- 1 oz. Shredded Mozzarella
- 2 Green Onions
- 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)
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Calories660
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Carbohydrates49g
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Net Carbs46g
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Fat33g
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Protein42g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 20 oz. diced chicken breast, follow same instructions as 10 oz., working in batches if necessary. You may have filling leftover.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Prepare Ingredients and Make Salsa
Coarsely chop spinach.
Core tomato and cut into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine tomatoes, green portions of green onions, half the pesto (reserve remaining for sauce), and a pinch of salt. Set aside. -
2 Start the Filling
Pat chicken dry. Season all over with poultry seasoning.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken and a pinch of pepper to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. -
3 Finish Filling and Assemble Flautas
Transfer chicken to another mixing bowl and let cool, 5 minutes.
Once cool enough to handle, shred into bite-sized pieces in bowl. Stir in spinach, shredded cheese, white portions of green onions, and 1/4 tsp. salt until spinach begins to wilt. Wipe pan clean and reserve.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
Return pan used to cook chicken to 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 2 Tbsp. water.
Microwave uncovered until smooth and heated through, 45-60 seconds, stirring in 15 second intervals.If too thick, add additional water, 1 tsp. at a time and up to 1 Tbsp., until desired consistency is reached.Plate dish as pictured on front of card, topping flautas with sauce and salsa. Bon appétit!
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