All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
Halve and peel onion. Slice halves into thin strips. (Time: 1:41)
Halve lime lengthwise. Juice both halves. (TIme: 1:37)
Cook The RIce
"Bring a small pot with jasmine rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients."
Make Slaw Mixture
In a bowl combine the asian garlic and ginger seasoning and lime juice. Toss.
Cook The Chicken
Pat chicken thighs dry, and season with ¼ tsp salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onions and stir occasionally until tender and lightly browned, 6-8 minutes. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Stir in Korean BBQ sauce. Bring to a simmer and remove from heat.
Assemble The Burrito
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Place tortillas on a clean work surface. Place chicken filling, rice and slaw mixture in center of each tortilla.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla.
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