Express
Jerk Chicken Wrap
with plantains and peppers
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
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
- 8 oz. Cooked White Rice
- 2 Large Flour Tortillas
- 4 oz. Mixed Diced Peppers
- 3 oz. Sliced Plantains
- 2 oz. Light Sour Cream
- ½ oz. Apricot Preserves
- 1 tsp. Jamaican Jerk 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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Carbohydrates85g
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Net Carbs81g
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Fat21g
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Protein38g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
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. Follow same instructions. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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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 Peppers and Chicken
Pat chicken dry.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken and peppers to hot pan. Stir occasionally until peppers are tender and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Remove from burner. Stir in jerk seasoning (to taste) and a pinch of salt until combined.While peppers and chicken cook, continue recipe. -
2 Cook the Plantains
Cut plantains into 1/2" dice.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add plantains and a pinch of salt to hot pan. Stir occasionally until browned and tender, 2-3 minutes.Remove from burner.While plantains cook, continue recipe. -
3 Heat Rice and Make Sauce
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and 1/4 tsp. salt.Microwave uncovered until heated through, 2-3 minutes.While rice microwaves, in a mixing bowl, combine apricot preserves and sour cream. Set aside.Carefully remove rice from microwave. Rest, 2 minutes.Fluff rice with a fork. -
4 Heat Tortillas, Assemble Wraps, and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Place tortillas on a clean, flat work surface. Evenly divide apricot sauce, rice, plantains, and chicken-pepper mixture (to taste) among each tortilla, placing in center.Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, halving wrap, if desired. Bon appétit!
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