Turkey Flautas Supreme
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Turkey Flautas Supreme

Turkey Flautas Supreme

with Pico de Gallo & Lime Crema

Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love flautas, aka rolled-up tacos with a crispy outer shell. Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty turkey and Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for some of our favorite toppings: pico de gallo and lime crema. Yes, you really can have it all.

Tags:
Lightning Prep
Allergens:
Soy
Wheat
Milk

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

10 ounce

Ground Turkey

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

1 unit

Lime

1 unit

Roma Tomato

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

Salt

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Nutrition Values

/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate71 g
Sugar10 g
Dietary Fiber3 g
Protein43 g
Cholesterol110 mg
Sodium2050 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

Aluminum Foil
Baking Sheet
Large Pan
Small Bowl
Zester

Instructions

Prep
1

• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

Make Filling
2

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Stir in turkey* and Southwest Spice; cook, breaking up meat into pieces, until browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1/3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and turkey is cooked through, 2-4 minutes more. Turn off heat.

Bake Flautas
3

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub all over to completely coat. • Place tortillas on a clean work surface. Once turkey filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.

Finish & Serve
4

• While flautas bake, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo and lime crema. Serve.

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