Tex-Mex Chicken, Bean & Pepper Wrap
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Tex-Mex Chicken, Bean & Pepper Wrap

Tex-Mex Chicken, Bean & Pepper Wrap

with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce

Web Description: Craving all the tantalizing flavors and textures of a burrito—minus the meat? Look no further. For this Tex-Mex inspired vegan meal, you’ll layer the tortilla with fluffy tomato-scallion rice and Southwest-spiced green pepper-spiked black beans. Next up: fresh pico de gallo, a big drizzle of creamy dairy-free cilantro sauce (plus more for dipping), and a squeeze of lime. Fresh, healthy, and filling in 30 minutes–vámanos!

Allergens:
Soy
Wheat

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

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Jasmine Rice

1 unit

Tomato Paste

1 unit

Long Green Pepper

1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

1 unit

Veggie Stock Concentrate

1 unit

Tomato

1 unit

Lime

¼ ounce

Cilantro

2 unit

Scallions

4 tablespoon

Vegan Mayo

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories1140 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate122 g
Sugar13 g
Dietary Fiber13 g
Protein51 g
Cholesterol105 mg
Sodium2070 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

Strainer
Small pot
Large Pan
Small Bowl
Paper Towel

Instructions

Prep
1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. Roughly chop cilantro. Finely dice tomato. Quarter lime.

Make Rice
2

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and translucent, 30-60 seconds. Stir in rice and half the tomato paste (all for 4 servings). Cook, stirring, until rice is evenly coated, 30-60 seconds more. • Add 1 cup water (2 cups for 4), stock concentrate, 1 tsp Southwest Spice Blend (2 tsp for 4), and a pinch of salt. (You’ll use the rest of the Southwest Spice Blend later.) Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat and keep covered until ready to serve.

Cook Bean Filling
3

• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until softened, 5-6 minutes. Season with salt and pepper. • Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (1/3 cup for 4 servings). Cook, stirring, until filling is combined and thickened, 2-3 minutes.

Open package of chicken and drain off any excess liquid. Add chicken or beef to pan along with green pepper; season with salt and pepper. Cook, stirring frequently, until chicken or beef is browned and cooked through and green pepper is softened, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Cook through the rest of the step as directed.

Make Sauce & Pico
4

• In a small bowl, combine vegan mayonnaise, cilantro, and a pinch of salt and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. • In a separate small bowl, combine tomato, scallion greens, and a squeeze of lime juice. Season with salt and pepper.

Make Wraps
5

• Fluff rice with a fork. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Lay tortillas on a clean work surface. Add as much rice, bean filling, and pico de gallo as you like across the bottom third of tortillas. Drizzle with as much sauce as you like. • Fold bottom edge of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

Finish & Serve
6

• Halve wraps on a diagonal; divide between plates along with any remaining bean filling, remaining rice, and remaining pico de gallo. Serve with any remaining sauce for dipping and remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.