Meal Kit
Summer Produce
Not-Your-Average SoCal Chicken Burrito
with avocado, fries, tomato, and salsa verde dipper
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Avocado
- 1 Russet Potatoes
- 1 Roma Tomato
- 2 Large Flour Tortillas
- 4 oz. Fire Roasted Salsa Verde
- 1 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Fajita 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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Calories830
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Carbohydrates68g
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Net Carbs57g
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Fat45g
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Protein42g
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Sodium1470mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 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 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 Roast the Fries
Cut potato into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer.Roast in hot oven until slightly browned and tender, 25-30 minutes, tossing once halfway through. Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
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 and transfer to a mixing bowl. Mash with a fork until smooth. If avocado is not soft enough to mash, thinly slice instead.Pat chicken dry and season all over with fajita seasoning. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. -
4 Assemble the Burritos
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until warm, 30-60 seconds.Carefully remove from microwave and transfer to a clean, flat work surface.Evenly divide avocado between tortillas, placing in center. Top with chicken, fries, cheese, then tomatoes.Fold bottom sides up towards center, fold sides towards center, then fold tops down, overlapping other sides to form a square pocket.Alternatively, fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. -
5 Bake Burritos and Finish Dish
Replace foil on baking sheet, if desired.
Place burritos, seam-side down, on prepared baking sheet and evenly spray with cooking spray.Bake in hot oven until slightly browned, 8-10 minutes.Carefully remove from oven. Plate dish as pictured on front of card, halving burrito, if desired. Serve salsa (to taste) on the side for dipping burrito. Bon appétit!
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