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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Wheat, Crustaceans, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Soy, Wheat, Crustaceans, Milk, Sesame, Fish, Sulphites, Egg)
1 tsp
Garlic Salt
(May contain traces of: Soy, Wheat, Milk, Sesame, Sulphites, Mustard, Peanuts, Tree nuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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 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.
- 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 with sour cream sauce and sprinkle remaining green onions over top.
