Fajita-Inspired Chicken Flatbreads

Name: Fajita-Inspired Chicken Flatbreads with Sour Cream Sauce and Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Ground Chicken; 2 unit(s) Flatbread; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Green Onion; ½ cup Cheddar Cheese, shredded; 1 unit(s) Sour Cream; 2 tbsp Tomato Sauce Base; 1 tbsp Tex-Mex Paste; 1 tsp Garlic Salt; 0.13 tsp Salt*; 0.13 tsp Sugar*; 1.5 tbsp Oil*; 0.13 tsp Pepper*; 1 tbsp Unsalted Butter*

with Sour Cream Sauce and Cheddar Cheese

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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:

Soja

•Milk

•Hvede

•Senf

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.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

2 unit(s)

Flatbread

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Onion

½ cup

Cheddar Cheese, shredded

1 unit(s)

Sour Cream

2 tbsp

Tomato Sauce Base

1 tbsp

Tex-Mex Paste

1 tsp

Garlic Salt

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*

Nutrition Values

Calories800 kcal

Fat45 g

Saturated Fat17 g

Carbohydrate62 g

Sugar10 g

Dietary Fiber4 g

Protein39 g

Cholesterol160 mg

Sodium1960 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

•Parchment Paper

•Silicone Brush

•Baking Sheet

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.)