Express
Curry Chicken Naan Wrap
less than 20 minutes
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Rachel Post
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 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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2 Naan Flatbreads
- 3 oz. Diced Red Onions
- 1 Persian Cucumber
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1.26 oz. Mayonnaise
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1 oz. Creme Fraiche
- ½ oz. Baby Spinach
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Curry Powder
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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Calories770
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Carbohydrates69g
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Net Carbs65g
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Fat37g
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Protein43g
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Sodium2140mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook the Chicken
Pat chicken dry.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken, onions, piri piri seasoning (use less if spice-averse), and half the curry powder (reserve remaining for crema) to hot pan. Stir occasionally until combined and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed.Remove from burner.While chicken cooks, continue recipe. -
2 Toast the Flatbreads
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.
Working in batches if necessary, add flatbreads to hot pan. Heat until slightly toasted, 1-2 minutes per side.Remove from burner.While flatbreads toast, continue recipe. -
3 Prepare the Cucumber
Halve cucumber lengthwise and cut into 1/4" half-moons.
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4 Make Crema and Finish Dish
In a mixing bowl, combine mayonnaise, creme fraiche, remaining curry powder, 1 tsp. water, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping flatbread with spinach, chicken, cucumbers, and crema. Bon appétit!
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