In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Steak fajita lettuce wraps with New Mexican chile salsa and guacamole
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
15 Minutes
These delicious fajitas boldly go where no fajita has gone before. Instead of tortillas, they’re wrapped with crisp lettuce leaves and stuffed with your choice of protein, cool guac, and a spicy New Mexican chile salsa.
In your bag
- 10 ounces top sirloin steak strips
- Your choice of protein
- 1 organic yellow onion
- 1 organic red or other bell pepper
- Sunbasket fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 1 head organic butter or other lettuce
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket New Mexican chile salsa (water - extra virgin olive oil - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)
- ¼ cup Wholly guacamole
Nutrition per serving
Calories 480, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 620mg (27% DV), Total Carb. 22g (8% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep your protein
Steak, chicken, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
Plant-based chicken: Pat the plant-based chicken dry with a paper towel. Season with salt and pepper.
2
Start cooking your protein
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp; 2 to 4 minutes for steak, pork, or plant-based chicken; and 3 to 5 minutes for chicken. Transfer to a plate. Do not clean the pan. While your protein is cooking, prepare the vegetables.
3
Prep the vegetables
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
4
Cook the vegetables; finish your protein
In the same pan used for your protein, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the bell pepper and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the fajita spice blend and your protein and any accumulated juices. Cook, stirring occasionally, until the vegetables are tender and your protein is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. While the vegetables and your protein are cooking, prepare the remaining ingredients.
5
Prep the remaining ingredients
- Trim the root end from the lettuce; separate the leaves.
- Coarsely chop the cilantro.
Serve
Transfer the lettuce leaves to individual plates. Top with your protein and vegetables, New Mexican chile salsa, guacamole, and cilantro and serve.
Kids Can!
- Measure the onion.
- Time the cooking.
- Separate the lettuce leaves.
- Top the wraps with the guacamole and cilantro.