✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from Dinnerly🔄 Availability checked weekly
Nutrition per serving
Protein23% · 47.0g
Carbs33% · 69.0g
Fat44% · 41.0g
5.9g
Protein / 100 cal
Per serving, as packaged by Dinnerly. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
73th pctl
More protein than 73% of 1,366 meals
Protein density
5.9g /100cal
Leaner than 78% of meals
vs Poultry average
3% lighter
This790
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
Allergens & dietary
Contains⚠ Milk⚠ Soy⚠ Wheat
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
1 shallot
1 cucumber
¼ oz chaat masala spice
6 (6-inch) flour tortillas SoyWheat
¼ oz fresh mint
2 (1 oz) sour cream Milk
10 oz pkg chicken breast strips
How to make it
1
Prep ingredients. Thinly slice shallot; finely chop 1 teaspoon. Peel cucumber, if desired, then halve lengthwise and scoop out seeds; thinly slice into half moons. In a bowl, combine cucumbers, sliced shallots, and ¼ teaspoon each of salt and sugar; toss to combine. In a separate bowl, combine half of the chaat masala and 1 tablespoon oil.
2
Warm tortillas. Heat 1 tablespoon butter or oil in a medium skillet over medium-high. Add 1 tortilla and cook until warm and lightly golden, about 30 seconds per side. Transfer to a plate. Repeat with remaining tortillas, adding more butter or oil as needed. Wrap in foil or a clean kitchen towel as you go to keep warm. Reserve skillet for step 4.
3
Make mint raita. Pick mint leaves from stems and coarsely chop half; discard stems. In a small bowl, combine sour cream, chopped shallots, chopped mint, 1 teaspoon vinegar, and ⅛ teaspoon sugar. Thin with 1 teaspoon water at a time until thick but pourable. Season to taste with salt and pepper.
4
Cook chicken. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in reserved skillet over medium-high. Working in batches if necessary, add chicken in a single layer. Cook, undisturbed, until golden brown on the bottom, about 3 minutes. Flip and cook until cooked through, about 2 minutes more. Transfer to bowl with chaat marinade; toss to coat.
5
Serve. Serve chaat chicken in tortillas topped with cucumber salad, mint raita and whole mint leaves, tearing if large. Sprinkle with some of the remaining chaat masala. Enjoy!
6
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