Southwest Chicken & Lime Slaw Wraps
with Quick Pickled Cucumber, Smoky Crema & Crispy Onions
- Wheat
- Soy
- Milk
- Eggs
For these Southwest-style wraps, you’ll spread warm tortillas with a smoky red pepper crema. Then you’ll fill them with tender pan-seared chicken seasoned with garlic powder and a zesty spice blend, creamy coleslaw, tangy quick-pickled cucumber, juicy diced tomato, and crispy fried onions. It’s a satisfyingly simple weeknight dinner that comes together in just 25 minutes!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1.5 tablespoon
Sour Cream
(Contains: Milk)
20 ounce
Chopped Chicken Breast
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
4 ounce
Coleslaw Mix
1 teaspoon
Garlic Powder
1 tablespoon
Southwest Spice Blend
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and slice cucumber on a diagonal into ¼-inch-thick rounds. Quarter lime. Dice tomato.
In a small bowl, combine cucumber, a squeeze of lime juice, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds.
Set aside, stirring occasionally, until ready to serve.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with Southwest Spice Blend, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Turn off heat; transfer chicken to a plate and squeeze juice from one lime wedge over top.
While chicken cooks, in a large bowl, combine mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, salt, and pepper.
Add coleslaw mix and stir until well combined.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 15-30 seconds.
Place tortillas on a clean work surface; spread with red pepper crema. Place chicken, pickled cucumber (draining first), as much slaw as you like, tomato, and crispy fried onions on bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
Halve wraps on a diagonal; divide between plates and serve with any remaining slaw on the side.
