6-Serving Meal
Sizzlin' Chicken Burrito Pocket
serves 6
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 6)
- 30 oz. Diced Chicken Thighs
- 15½ oz. Kidney Beans
- 6 Large Flour Tortillas
- 10 oz. Pepper and Onion Mix
- 8 oz. Fire Roasted Salsa
- 4 oz. Shredded Cheddar-Jack Cheese
- 4 oz. Pico de Gallo Guacamole
- 3 oz. Light Sour Cream
- 3 tsp. Fiesta Seasoning
- 1 tsp. Garlic Salt
- 1 tsp. Light Chili Powder
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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Calories570
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Carbohydrates52g
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Net Carbs49g
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Fat22g
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Protein43g
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Sodium1240mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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 steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 6-9 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Kids not a fan of extra heat? Feel free to skip/reduce the chili powder.
Add chicken, chili powder (use less if spice-averse), 2/3 the fiesta seasoning, and half the garlic salt (reserve remaining of both for vegetables) to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Add beans and stir often until heated through, 1-2 minutes.Remove from burner.While chicken mixture cooks, continue recipe. -
3 Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add pepper and onion mix, remaining fiesta seasoning, and remaining garlic salt to hot pan. Stir occasionally until vegetables are tender, 7-9 minutes.Remove from burner. -
4 Assemble the Burrito Pockets
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.
Carefully remove from microwave and transfer tortillas to a clean, flat work surface. Kids not a fan of extra heat? Feel free to skip/reduce the salsa.Evenly divide salsa (to taste) among tortillas, placing in center. Top salsa with chicken mixture, vegetables, then cheese.Fold bottom side up towards center, fold two sides towards center, then fold top down, overlapping other sides to form a square pocket. -
5 Broil Burrito Pockets and Finish Dish
Place burrito pockets seam-side down, on prepared baking sheet and spray generously with cooking spray.
Broil under hot broiler until golden-brown, 5-6 minutes.Carefully remove from oven. Rest, 3 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the guacamole.Plate dish as pictured on front of card, topping burrito pocket with sour cream and guacamole (to taste). Halve, if desired. Bon appétit!
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