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Burrito-Style Tex-Mex Chicken Tacos
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Burrito-Style Tex-Mex Chicken Tacos

Burrito-Style Tex-Mex Chicken Tacos

with Pico de Gallo & Red Pepper Crema

Craving tacos? Daydreaming about burritos? Then let’s taco ‘bout what’s for dinner! Our chefs put together a Tex-Mex-inspired taco-burrito hybrid that’s sure to satisfy. There’s ground turkey and onion simmered with Mexican-style spices, pico de gallo, red pepper crema, and jasmine rice, all piled into steamy-soft tortillas. The best part? You’ll be savoring these beauties in only 20 minutes!

Easy Cleanup
Easy Prep
Protein Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

½ cup

White Rice

1 unit

Red Onion

10 ounce

Chopped Chicken Breast

1 teaspoon

Garlic Powder

1 tablespoon

Southwest Spice Blend

1 unit

Tomato Paste

2 unit

Chicken Stock Concentrate

6 unit

Flour Tortillas

(Contains Soy, Wheat)

4 ounce

Pico de Gallo

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

1 teaspoon

Hot Sauce

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories840 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate99 g
Sugar14 g
Dietary Fiber3 g
Protein44 g
Cholesterol125 mg
Sodium1480 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.


Small pot
Large Pan
Paper Towel


Cook Rice & Prep

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Wash and dry produce. Halve, peel, and dice onion.

Start Filling

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add another drizzle of oil, turkey*, garlic powder, Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Open package of chicken and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef for turkey.

Finish Filling

• Add tomato paste to pan with turkey mixture and cook, stirring, until darkened, 30-60 seconds. • Add stock concentrates and ⅓ cup water (½ cup for 4 servings); reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes. Taste and season with salt and pepper. TIP: Add a splash of water if the mixture is too thick.

Finish & Serve

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Fluff rice with a fork; taste and season with salt and pepper. • Divide tortillas between plates and fill with rice and turkey. Top with pico de gallo (draining first) and red pepper crema. Serve with as much hot sauce as you would like.

Chicken is fully cooked when internal temperature reaches 165°.