Family Meal Kit
One-Sheet Blazin' Buffalo Chicken Wrap
with Caesar dressing
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Fish (Anchovy), Milk, Wheat, Soy
- Protein-Packed
Chef
Jimmy Shay
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 24 oz. Yukon Potatoes
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 4 Large Flour Tortillas
- 1 Roma Tomato
- 4 oz. Light Sour Cream
- 1½ fl. oz. Caesar Dressing
- 0.88 oz. Zesty Buffalo Sauce
- 4 tsp. Garlic Pepper
- 2 tsp. Buttermilk-Dill 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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Calories630
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Carbohydrates69g
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Net Carbs64g
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Fat23g
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Protein39g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 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 antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Add shrimp to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Potatoes
Cut potatoes into 1/2" pieces.
Place potatoes on prepared baking sheet. Toss with 1 Tbsp. olive oil, half the garlic pepper (reserve remaining for chicken), and 1/4 tsp. salt. Spread into a single layer. Have a little sous chef around? With supervision, have them help season the potatoes.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Core tomato and cut into 1/2" dice.Pat chicken dry. Season all over with remaining garlic pepper and 2 tsp. olive oil. -
3 Add Chicken and Finish Potatoes
After 15 minutes, carefully remove sheet from oven.
Stir potatoes and push to one side of sheet. Sheet will be hot! Use a utensil.Place chicken on empty side of sheet and spread into a single layer. Sheet will be hot! Use caution.Roast in hot oven until potatoes are tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.Carefully remove from oven.While potatoes and chicken roast, continue recipe. -
4 Assemble Salad and Make Crema
In a mixing bowl, combine romaine, tomatoes, and dressing. Set aside.
In another mixing bowl, combine sour cream and buttermilk-dill seasoning. Set aside.Kids want to help? With supervision, have them help make the salad and crema. -
5 Assemble Wraps and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until warm, 30-60 seconds.Carefully remove from microwave.Place tortillas on a clean, flat work surface and evenly top with salad, chicken, crema, then Buffalo sauce (to taste). Kids not a fan of extra heat? Feel free to skip/reduce the Buffalo sauce.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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