Express
Premium
Shawarma-Inspired Beef Wraps
with hummus
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Sesame
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 4 Mini Naan Flatbreads
- 1 Roma Tomato
- 4 oz. Slaw Mix
- 2 oz. Hummus
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Minced Garlic and Parsley
- 0.28 oz. Lemon Juice
- 1 tsp. Buttermilk-Dill Seasoning
- 2 tsp. Chimichurri Seasoning
- 2 Dill Sprigs
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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Carbohydrates67g
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Net Carbs62g
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Fat43g
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Protein42g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
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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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Stem and mince dill. Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with chimichurri seasoning and buttermilk-dill seasoning. -
2 Toast the Flatbreads
Evenly spread softened butter on flatbreads.
Place a large non-stick pan over medium heat.Working in batches if necessary, add flatbreads to hot, dry pan. Toast until browned, 1-2 minutes per side.Transfer flatbreads to a plate. Keep pan over medium-high heat; no need to wipe clean. -
3 Cook the Steak Strips
Add 1 tsp. olive oil, steak strips, and minced garlic and parsley to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
4 Make Slaw and Hummus Crema and Finish Dish
In a mixing bowl, combine slaw mix, lemon juice, 1 tsp. olive oil, 1 tsp. dill, and a pinch of salt and pepper. Set aside.
In another mixing bowl, combine hummus, creme fraiche, and 2 tsp. water. Set aside.Plate dish as pictured on front of card, filling flatbreads with steak strips, slaw, hummus crema, and tomatoes. Bon appétit!
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