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.
You Will Need
Large Non-Stick Pans
Before You Cook
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
Prepare the Ingredients
Trim cucumber, halve lengthwise, then cut into ½” spears
Core tomatoes and cut into ½" dice.
Stem pepperoncini. Halve and mince
Separate sliced pork into a single layer and pat dry. On a separate cutting board, coarsely chop into bite-sized pieces.
Prepare the Cucumber Pepperoncini Crema
In a mixing bowl, thoroughly combine cucumber, pepperoncini, sour cream,1 Tbsp. water, and pinch of salt. Set aside
Cook the Filling
Place a large non-stick pan over medium high heat add 2 tsp. olive oil. Add sliced pork, seasoning blend, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, 3 minutes.
Stir in tomatoes and 2 Tbsp. water. Then stir occasionally until tomatoes are soft, no pink remains on pork, and porch reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Remove from burner. Cover, and rest, at least 3 minutes.
Warm the Flatbreads
Place a large non-stick pan over medium-low heat. Cooking one at a time, add a flatbread to hot pan and cook until warmed through, 1-2 minutes per side.
Flatbreads will puff when flipped.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing filling in flatbread and topping with cucumber pepperoncini crema and feta. Bon appétit!
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