Oven-Ready
Chile-Lime Mexican-Style Steak Wraps with Chipotle Slaw and Queso Fresco
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
Still want the great flavors and delicious dinners you’ve come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It’s like you worked for hours over a hot stove (we’ll keep your secret.)
In Your Box (serves 2)
- 10 oz. Steak Strips
-
4 Mini Naan Flatbreads
- 4 oz. Pepper and Onion Mix
- 4 oz. Slaw Mix
- 1 Lime
-
2 oz. Chipotle Crema
-
½ oz. Queso Fresco Crumbles
-
1 Tbsp. Chipotle Pesto
- ¼ oz. Cilantro
- 1 tsp. Chile and Cumin Rub
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.
-
Nutrition (per serving) n3v4m1qe
-
Calories790
-
Carbohydrates66g
-
Net Carbs61g
-
Fat40g
-
Protein40g
-
Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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
-
If using flank steak, follow same instructions as steak strips.
-
If using diced chicken, pat dry. Follow same instructions as steak strips in Steps 1 and 2, baking uncovered in hot oven until chicken reaches minimum internal temperature, 20-25 minutes.
-
If using shrimp, pat dry. Follow same instructions as steak strips in Steps 1 and 2, baking uncovered in hot oven until shrimp reaches minimum internal temperature, 15-20 minutes.
-
1 Prepare the Steak and Vegetables
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Separate steak strips into a single layer and pat dry. Combine steak strips, seasoning rub, and 1 tsp. olive oil in provided tray. Spread into a single layer.Top steak strips with pepper and onion mix, pesto, and a pinch of salt and pepper. -
2 Bake the Meal
Bake uncovered in hot oven until peppers are tender and steak strips reach a minimum internal temperature of 145 degrees, 15-20 minutes.
-
3 Finish the Dish
While meal bakes, halve lime. Cut one half into wedges and juice other half.
Stem cilantro, reserving leaves whole.In a mixing bowl, combine slaw mix, chipotle crema, 1 Tbsp. lime juice, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Carefully remove tray from oven and stir. Wrap flatbreads in a damp paper towel and microwave until warm, 30-60 seconds.Fill flatbreads with steak strip mixture and top with slaw. Garnish with cheese and cilantro. Squeeze lime wedges over to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
