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Fajita-Inspired Chicken Flatbreads
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Fajita-Inspired Chicken Flatbreads

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, then finished with gooey cheddar cheese and a drizzle of sour cream sauce.

Tags:
Family Friendly
Allergens:
Milk
Soy
Wheat
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

2 unit(s)

Flatbread

(Contains Milk, Soy, Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

1 tbsp

Tex-Mex Paste

(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*

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Nutrition Values

Calories830 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber4 g
Protein41 g
Cholesterol160 mg
Sodium1680 mg
Trans Fat1 g
Potassium1200 mg
Calcium350 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Whisk
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush

Instructions

Prep and make sauce
1

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.

Cook peppers
2

Heat a large non-stick pan over medium-high heat.When the pan is 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.

Cook chicken
3

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.

Toast flatbreads
4

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.)

Assemble flatbreads
5

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.)

Finish and serve
6

Cut flatbreads into quarters, then divide between plates.Drizzle sour cream sauce and sprinkle remaining green onions over top.