Express
Weeknight Chimichurri Chicken & Veggie Wraps
with tzatziki
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Rachel Post
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. Diced Boneless Skinless Chicken Breasts
- 4 Mini Naan Flatbreads
- 1 Onion
- 4 oz. Grape Tomatoes
- 2 oz. Tzatziki Cup
- ½ oz. Spring Mix
- 0.14 oz. Lemon Juice
- 1 tsp. Chimichurri 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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Calories570
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Carbohydrates61g
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Net Carbs57g
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Fat16g
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Protein40g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
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 thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start the Filling
Pat chicken dry and season all over with a pinch of salt.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken and chimichurri seasoning to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Halve and peel onion. Slice halves into thin strips. -
3 Finish the Filling
Add onions and tomatoes to hot pan and cook undisturbed, 2 minutes.
Add 2 Tbsp. water and lemon juice and stir occasionally until tomatoes soften and release juices, 3-5 minutes.Remove from burner.While filling cooks, continue recipe. -
4 Warm Flatbreads and Finish Dish
Place another medium non-stick pan over medium-high heat.
Add flatbreads to hot, dry pan, two at a time. Gently press down on flatbreads until golden-brown and warmed through, 30-60 seconds per side. Remove from burner.Plate dish as pictured on front of card, filling flatbreads with filling and topping with spring mix and tzatziki. Bon appétit!
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