In order to bring you the best organic produce, some ingredients may differ from those depicted.
Buffalo chicken flatbreads with celery-carrot salad and ranch dressing
Soy-Free, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
When you’re craving takeout but don’t want to wait, Chef Kate comes to the rescue. Her speedy Buffalo flatbreads feature your choice of protein tossed with Frank’s fiery hot sauce, baked atop crispy lavash.
In your bag
- 10 ounces boneless skinless chicken breast strips
- Your choice of protein
- 2 tablespoons Frank’s RedHot cayenne pepper sauce
- Sunbasket ranch dressing (Greek yogurt - paleo mayo - garlic - Dijon mustard - kosher salt - black pepper - dried dill)
- 1 organic celery rib
- 3 ounces organic shredded carrots
- 2 ounces organic shredded green or other cabbage
- 1 tablespoon red wine vinegar
- 2 Atoria’s Family Bakery whole grain lavash flatbreads
Nutrition per serving
Calories 480, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1030mg (45% DV), Total Carb. 45g (16% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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.
Wash produce before use
Prep your protein
Heat the oven to 425°F.
- Chicken, steak, 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.
- 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. 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, tofu, or plant-based chicken; and 3 to 5 minutes for chicken.
Remove 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.
Transfer the flatbreads to individual plates and top with the celery-carrot salad. Drizzle with the ranch dressing and serve.
- 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.