All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Let's take the best parts of the spinach and artichoke dip experience (by this we mean the spinach, the artichoke, and the dippers) and remix it. The spinach and artichoke go inside the substitute "dipping material" (ie, tortillas) along with shredded chicken. Those babies then get rolled up, fried, and topped with a bit of delicious crema. Did we use the best and leave the rest here? You're darn right we did.
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 Pan
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
Customize It Instructions
If using ground pork, season with a pinch of salt and pepper. Follow same instructions as chicken in Step 1, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. No need to shred.
If using ground turkey, season with a pinch of salt and pepper. Follow same instructions as chicken in Step 1, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. No need to shred.
Cook the Chicken
Pat chicken dry. Season both sides with a pinch of pepper.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a mixing bowl and season with a pinch of salt. Let cool, 5 minutes.Wipe pan clean and reserve.While chicken cooks, continue recipe.
Prepare the Ingredients
Halve lemon. Cut one half into wedges and juice the other half.
Coarsely chop artichokes.Coarsely chop spinach.Trim and thinly slice green onions, keeping white and green portions separate.
Assemble the Flautas
Once chicken has cooled, shred into bite-sized pieces.
Add half the sour cream (reserve remaining for topping), spinach, artichokes, 1 Tbsp. lemon juice (reserve remaining for crema), Parmesan, softened cream cheese, white portions of green onions, and a pinch of salt to bowl with shredded chicken. Stir to combine.Place tortillas on a clean work surface. Divide filling equally, placing in the center of tortillas. Roll tortillas and place seam-side down.
Cook the Flatuas
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.
Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.Replenish oil, if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner.
Make Crema and Finish Dish
Combine remaining sour cream, pesto, remaining 1 tsp. lemon juice, and a pinch of salt in another mixing bowl.
Plate dish as pictured on front of card, garnishing flautas with crema and green portions of green onions. Squeeze lemon wedges over to taste. Bon appétit!
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