Meal Kit

Sliced Beef Gyro Mini Chimichangas

with tzatziki sauce and feta

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ oz. Sliced Banana Peppers
  • Info
    5 oz. Precooked Rice Pilaf
  • 1 Shallot
  • 1 Roma Tomato
  • 1 tsp. Chimichurri Seasoning
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Tzatziki Dip
  • 10 oz. Steak Strips
  • Info
    1 oz. Feta Cheese Crumbles

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Core tomato and cut into ½" dice. Coarsely chop banana peppers. Peel and halve shallot. Slice thinly into rounds. Separate steak strips into a single layer and pat dry.

  2. 2

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips and a pinch of salt and pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

  3. 3

    Finish the Filling

    Stir shallot, banana pepper, tomato, seasoning blend, and rice pilaf to hot pan. Stir occasionally until heated through, 1-2 minutes. Remove filling to a plate. Wipe pan clean and reserve.

  4. 4

    Make the Chimichangas

    Place tortillas on a clean work surface. Divide filling equally among tortillas. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Place seam side down

  5. 5

    Fry Chimichangas and Finish Dish

    Return pan used to cook filling to medium heat and add 4 tsp. olive oil. Cooking in batches if necessary, add chimichangas to hot pan, seam side down. Cook on two "sides" until browned and crispy, 2-3 minutes per "side." Remove from burner. Plate dish as pictured on front of card, topping chimichangas with tzatziki and feta. Bon appétit!

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