Buffalo flatbreads with your choice of protein and ranch dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Buffalo flatbreads with your choice of protein and ranch dressing

Soy-Free, Spicy, Protein Plus

2 Servings, 620 Calories/Serving

20 Minutes

When you’re craving takeout but don’t want to wait, we come to the rescue. Our speedy Buffalo flatbreads feature your choice of protein tossed with Frank’s fiery hot sauce, baked atop crispy lavash.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Your choice of protein
2 tablespoons Frank’s RedHot cayenne pepper sauce
Sunbasket ranch dressing (mayo - buttermilk - yogurt powder - lemon juice - granulated garlic - onion powder - dried parsley - salt - black pepper - dried dill)
1 organic celery rib
¼ pound organic shredded carrots
2 ounces organic shredded green or other cabbage
1 tablespoon red wine vinegar
2 Atoria’s Family Bakery lavash flatbreads

Nutrition per serving

Calories 620, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 1130mg (49% DV), Total Carb. 46g (17% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 53g
Contains: Milk, Eggs, Wheat

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep your protein

Heat the oven to 425°F.

Pulled chicken: Cut a small corner from the packaging and drain off any excess liquid.
Chicken breasts: Pat the chicken dry with a paper towel; cut into 1-inch pieces. Season lightly with salt and pepper.
Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
Steak 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.
Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper.

Start cooking your protein

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking.

Pulled chicken: Add the meat and cook, stirring occasionally, until lightly browned and starting to crisp, 1 to 2 minutes.
All other proteins: 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 or plant-based chicken; and 3 to 5 minutes for chicken.

Remove the pan from the heat and stir in the cayenne pepper sauce and 1 tablespoon [2 TBL] butter (from your pantry) if using. Transfer to a plate.

While your protein is cooking, finish the dressing and start preparing the salad.

Finish the ranch dressing; make the celery-carrot salad

In a small bowl, stir together the ranch dressing and 1 to 2 teaspoons water; season lightly to taste with salt and pepper. Set aside for serving.
Thinly slice the celery on the diagonal.

In a medium bowl, toss together the celery, carrots, cabbage, red wine vinegar, and 1 to 2 tablespoons oil. Season generously to taste with salt and pepper.

Assemble and bake the flatbreads

On a sheet pan, place the flatbreads side by side. Drizzle each flatbread with 1 teaspoon oil and season lightly with salt and pepper. Top the flatbreads with your protein and sauce, leaving a ½-inch border around the edges. Bake until the flatbreads are golden brown and lightly crisped and your protein is cooked through, 6 to 8 minutes.

Serve

Transfer the flatbreads to individual plates and top with the celery-carrot salad. Drizzle with the ranch dressing and serve.

Kids Can!

Finish the ranch dressing.
Assemble the celery-carrot salad.
Drizzle the flatbreads with oil and season.
Time the cooking.
Spoon the ranch dressing on the flatbreads.

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