Express
Fiesta Chicken Burrito
with fire roasted salsa and beans
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Jimmy Shay
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
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4 Large Flour Tortillas
- 8 oz. Black Beans
- 4 fl. oz. Enchilada Sauce
- 4 oz. Fire Roasted Salsa
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4 oz. Shredded Cheddar-Jack Cheese
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2 oz. Light Sour Cream
- 1 Tbsp. Taco 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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Calories700
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Carbohydrates70g
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Net Carbs65g
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Fat25g
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Protein46g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cut into 1” dice and follow same instructions.
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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 Cook the Chicken
Pat chicken dry.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add chicken, 1/3 the taco seasoning (use less if spice-averse; reserve remaining for rice), and a pinch of pepper to hot pan. Kids not a fan of extra heat? Feel free to skip/reduce the taco seasoning. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
2 Add the Enchilada Sauce
Add enchilada sauce (to taste) to hot pan. Kids not a fan of extra heat? Alternatively, serve enchilada sauce on the side, if desired.
Stir to combine and bring to a simmer.Once simmering, remove from burner.While sauce simmers, continue recipe. -
3 Cook the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Drain and rinse beans in a colander/strainer.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add rice, beans, and remaining taco seasoning (to taste) to hot pan. Kids not a fan of extra heat? Feel free to skip/reduce the taco seasoning. Stir occasionally rice is heated through, 2-4 minutes.Remove from burner. -
4 Assemble Burritos and Finish Dish
Wrap tortillas in a damp paper towel.
Microwave covered until warm, 30-60 seconds.If tortillas come folded, keep folded.Carefully remove from microwave and place on clean, flat work surface.Evenly fill tortillas with rice, chicken (to taste), cheese, sour cream, then salsa (to taste). Kids not a fan of extra heat? Feel free to skip/reduce the salsa.Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, slicing burrito, if desired. Bon appétit!
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