Fajita-Inspired Chicken Flatbreads
with Sour Cream Sauce and Cheddar Cheese
We're reimagining family favourite fajitas as a no-fuss flatbread meal! Quick-cooking ground chicken and peppers are seasoned with Tex-Mex paste and nestled atop toasted flatbreads, finished with gooey cheddar cheese and a drizzle of sour cream sauce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
2 unit
Flatbread
(Contains: Milk, Soy, Wheat)
1 unit
Sweet Bell Pepper
1 unit
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Tomato Sauce Base
1 tbsp
Ginger-Garlic Puree
(Contains: Mustard)
½ tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 450˚F.Wash and dry all produce. Core, then cut pepper into 1/4-inch slices.Thinly slice green onions, keeping white and green parts separate.Add 1/8 tsp (1/4 tsp) sugar, 1 tbsp (2 tbsp) water and sour cream to a small bowl. Season with salt and pepper, then whisk until smooth.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook until tender-crisp, 3-4 min. Season with salt and pepper.Transfer peppers to a plate, then cover to keep warm.
Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) oil, then green onion whites and chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with 1/4 tsp (1/2 tsp) garlic salt.Add Tex-Mex paste and tomato sauce base. Cook, stirring often, until fragrant, 1 min. Add 3 tbsp (6 tbsp) water, then stir to combine.Remove from heat.
Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or in a small pan over low heat. Season with 1/4 tsp (1/2 tsp) garlic salt.Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)Brush garlic butter over flatbreads.Toast in the bottom of the oven until softened, 2-5 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven.)
Working directly on the baking sheet, spread chicken mixture over flatbreads, then top with peppers and cheese.Toast assembled flatbreads in the middle of the oven, until cheese melts, 3-4 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven.)
Cut flatbreads into quarters, then divide between plates.Drizzle sour cream sauce and sprinkle remaining green onions over top.
