with Peppers, Creamy Chipotle Sauce and Feta
Ingredients: Chicken breast • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Flour Tortillas
6 unit(s)
Sour Cream
1 unit(s)
Chipotle Sauce
2 tbsp
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Enchilada Spice Blend
16 g
Feta Cheese, crumbled
0.25 cup
Salt
0.125 tsp
Oil
2 tbsp
Pepper
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Wrap tortillas in foil (make 2 packets for 4 servings).
- To a small bowl, add sour cream and chipotle sauce. Season with salt and pepper, then stir to combine.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Pat chicken dry with paper towels. Cut into 1-inch wide strips. To a large bowl, add chicken and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Enchilada Spice Blend. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt, pepper and remaining Enchilada Spice Blend.
- Transfer veggies to a plate. Cover to keep warm.
- Add chicken to one side of the grill.
- Add tortilla packet to the other side of the grill.
- Close lid, then grill chicken and tortilla packet for 2-3 min per side, flipping both once, until tortillas are warmed and chicken is cooked through.**
- Cut any long chicken pieces in half crosswise.
- Divide tortillas between plates, then top with veggies and chicken.
- Dollop chipotle sauce over top.
- Sprinkle with feta.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.
760
kcal
Calories
32
g
Fat
8
g
Saturated Fat
66
g
Carbohydrate
16
g
Sugar
5
g
Dietary Fiber
51
g
Protein
145
mg
Cholesterol
1520
mg
Sodium
0.2
g
Trans Fat
1150
mg
Potassium
300
mg
Calcium
5
mg
Iron
