Tex-Mex Chicken, Bean & Pepper Wraps
with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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 1⁄4 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.
• 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.
• 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.
• 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°.
