Meal Kit

Fried Chicken and Avocado Chimichanga

with black beans and cilantro-lime crema

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Millennials: they like their acronyms, people thinking they're still kids (pushing 40 folks!), and avocado. Who can blame them on that last one? Rich avocado is used in many cuisines, unique and delicious, and it brings a soft buttery goodness to these chimichangas. Folded into the tortillas with beans, chicken, and gooey good cheese, avocado makes these chimichangas soar, imho, tysm, lol.

In Your Box (serves 2)

  • Info
    ½ cups Chicken Breading
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Avocado
  • ¼ oz. Cilantro
  • 1 Lime
  • Info
    2 Large Flour Tortillas
  • 15½ oz. Black Beans
  • Info
    1 oz. Shredded Cheddar Cheese
  • 1 tsp. Chipotle Seasoning
  • Info
    2 oz. Sour Cream

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 3 Mixing Bowls
  • 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

  • If using shrimp, follow same instructions as chicken in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/2" slices.

    Halve lime. Cut one half into wedges and juice the other half.

    Mince cilantro (no need to stem).

    Drain beans.

  2. 2

    Prepare and Cook the Chicken

    Pat chicken dry. On a separate cutting board, cut into 2" x 1/2" strips. In a mixing bowl, gently combine chicken and chicken breading until coated.

    Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 5 minutes.

    After 5 minutes, carefully add chicken to hot pan. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.

    Remove from burner and transfer to towel-lined plate. Wipe pan clean and reserve.

    While chicken cooks, make beans and make cilantro-lime crema.

  3. 3

    Make Beans and Cilantro-Lime Crema

    Combine 1/4 the beans (remaining is yours to do with as you please!) and seasoning blend in another mixing bowl. Set aside.

    Combine sour cream, 2 tsp. lime juice, cilantro, and 2 tsp. water in another mixing bowl. Set aside.

  4. 4

    Assemble the Chimichangas

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    On a clean work surface, top tortillas equally with chicken, beans, avocado, and cheese.

    Fold sides of tortillas toward center, then roll bottom edge towards the top, enclosing sides tightly. If filling falls out, don't worry! Just keep rolling.

  5. 5

    Cook Chimichangas and Finish Dish

    Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Cooking in batches if necessary, place chimichangas, seam-side down first, in hot pan and cook until golden brown, 3-4 minutes per side.

    Remove from burner. Halve chimichangas, if desired.

    Plate dish as pictured on front of card, serving cilantro-lime crema on the side for dipping. Squeeze lime wedges over to taste. Bon appétit!

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