Chopped & Ready
"Roll It Up" Chicken and Pepper Burrito
with salsa verde
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Jimmy Shay
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 4 Large Flour Tortillas
- 8 oz. Black Beans
- 8 oz. Cooked White Rice
- 4 oz. Mixed Diced Peppers
- 4 oz. Fire Roasted Salsa Verde
- 4 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Cream Cheese
- 1 Tbsp. Taco Seasoning
- ¾ tsp. Amarillo 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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Calories640
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Carbohydrates58g
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Net Carbs53g
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Fat27g
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Protein45g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
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 breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Pat chicken dry and season all over with taco seasoning. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken and mixed peppers to hot pan. Stir occasionally until peppers are tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add beans, cream cheese, and half the shredded cheese (reserve remaining for burrito assembly). Stir occasionally until cheeses are melted and combined, 1-2 minutes.Remove from burner.While filling cooks, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, 2 tsp. olive oil, and amarillo seasoning. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork. -
4 Heat Tortillas, Assemble Burritos, 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 and transfer to a clean, flat work surface.Evenly divide rice, filling, remaining shredded cheese, and salsa (to taste) among tortillas, placing on one half. Kids not a fan of extra heat? Feel free to skip/reduce the salsa.Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, slicing burrito, if desired. Bon appétit!
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