Global Flavors Meal Kit Trio

Bring bold, restaurant-worthy flavors to your kitchen with the Global Flavors Meal Kit Trio. This collection of three chef-crafted meal kits makes it easy to explore globally inspired favorites at home, featuring Teriyaki Chicken Meatballs in Lettuce Cups, Carnitas Super Burritos with Avocado & Cheese, and Fish Tacos with Citrus Salsa. Each kit comes with thoughtfully paired ingredients and step-by-step simplicity, so you can enjoy vibrant, satisfying meals without the planning or prep stress.

Meal Kit #1 - Carnitas Super Burritos with Avocado & Cheese Kit

Active time: 30 min, Total time: 30 min, 4 servings

A big meaty burrito aways rescues dinner. These are stuffed with crispy pork, melted cheese, and buttery avocado. Roll them through a hot pan to get a golden crust.

Contains: milk, wheat.

What You Get

Slow-roasted pork shoulder (carnitas)

Pinto beans

Cooked brown rice

Avocado

Flour tortillas

Shredded cheese

Pico de gallo

What You'll Need

Vegetable oil

Salt

Hot sauce (optional)

Step 1

In a frying pan over medium heat, warm 1 tablespoon vegetable oil. Add the carnitas and sauté until warmed through and crispy, about 10 minutes. Use a fork or tongs to shred the meat. Season to taste with salt.

Step 2

Rinse and drain the beans. In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes. Season to taste with salt. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado.

Step 3

To build the burritos, place the tortillas on plates, and fill with the warm carnitas, beans, rice, cheese, avocado, and pico de gallo. Dab with hot sauce, if you want a kick. Tuck in the ends and roll it up snugly.

Step 4

Wipe out the frying pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm.

Meal Kit #2 - Teriyaki Chicken Meatballs in Lettuce Cups Kit

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

Keep the fresh vibes rolling with these sticky-sweet chicken meatballs, served up in lettuce leaves with a pinch of carrots and a hit of togarashi seasoning.

Contains: eggs, wheat, soy.

Note: The meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Ginger chicken meatball mix (see note)

Teriyaki sauce

Butter lettuce

Shredded carrots

Lime

Cooked rice

Togarashi (Japanese seasoning)

What You'll Need

Vegetable oil

Sesame oil (optional)

Salt

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil and grease the foil.

Step 2

Roll the chicken into meatballs, about 1½ inches in diameter, and space them on the prepared pan. (They may be a bit sticky, but you can rub a little oil between your palms.) Roast until golden and no longer pink at the center, about 15 minutes. Drizzle with the teriyaki sauce and turn to coat.

Step 3

Meanwhile, trim the butter lettuce and separate the leaves. Place 1 cup of carrots in a bowl, drizzle with the juice of ½ lime and 1 tablespoon sesame oil or vegetable oil, season with a pinch of salt, and toss to coat. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 4

To build the lettuce cups, place the leaves on plates, and fill with the rice, glazed meatballs, and dressed carrots. Sprinkle with the togarashi and serve warm.

Meal Kit #3 - Fish Tacos with Citrus Salsa Kit

Active time: 20 mins, Total time: 20 mins. Makes 3 servings.

Cali-style fish tacos are always fast and fresh. Chop up juicy oranges and fold them into a salsa for a citrus twist.

Contains: fish, wheat.

Note: The fish may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Rock fish (see note)

Fajita spice mix

Orange(s)

Lime

Spring or green onions

Cilantro

Jalapeño pepper

Avocado

Flour tortillas

Shredded cabbage

What You'll Need

Olive oil

Salt

Step 1

Preheat the oven to 450°F. Line a sheet tray with foil or parchment.

Step 2

Remove the fish from the packaging and pat dry with paper towels. Place the fish on the prepared pan, drizzle with 1 tablespoon olive oil, and season with the fajita spice mix and salt. Bake until the fish is firm to the touch and flakes easily when pierced with a fork, 8 to 10 minutes.

Step 3

Meanwhile, to make the citrus salsa, peel and roughly chop the orange (you should have about 1½ cups). Transfer the chopped orange and any juices to a bowl. Drizzle with the juice of ½ lime, and cut the remaining ½ lime into wedges for serving. Finely chop 2 tablespoons of the spring onions. Roughly chop about 1 cup of the cilantro. Mince the jalapeño, if using. Add the spring onions and cilantro to the bowl, along with jalapeño to taste. Drizzle with 1 to 2 tablespoons olive oil, season with 2 pinches of salt, and stir to combine. Peel, pit, and slice the avocado for serving.

Step 4

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 5

To build the tacos, place the tortillas on plates and pile with flakes of roasted fish, the citrus salsa, avocado, and shredded cabbage. Serve warm, with the lime wedges for squeezing.