Express
Chicken Banh Mi Lettuce Wraps with Sriracha Mayo
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
Have you ever desired those unique flavors of Banh Mi, but, when confronted with a load of carby bread, you found yourself just moving towards the salad bar? No? No one? Bueller? Well, ok, say instead you're eating healthy, trying to fit into that swimsuit for spring break, and you just can't budget in bread. These lettuce bunches bring you an amazing and unique flavor, with a nice crunch to tie it all together. Bread-free and healthy doesn't mean forgoing any flavor. Tip: Most jalapeño seeds are found between the stem and halfway down the pepper. Slicing rounds from the tip and using to taste can lessen the spice while still enjoying all the flavor.
In Your Box (serves 2)
- 1 Head of Butter Lettuce
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 4 oz. Slaw Mix
- 1 Shallot
- 1 Jalapeno Pepper
- 1 fl. oz. Seasoned Rice Vinegar
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0.84 oz. Mayonnaise
- ¼ oz. Cilantro
- 1 tsp. Sriracha
- 2 tsp. Asian Garlic and Ginger Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) ZqwwQ6qG
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Calories470
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Carbohydrates21g
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Net Carbs16g
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Fat26g
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Protein38g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using whole chicken, pat dry and cut into 1" pieces. Follow same instructions in Steps 1 and 2.
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If using shrimp, pat dry and halve. Follow same instructions as chicken in Steps 1 and 2, cooking shallot first, 2 minutes. Then add shrimp to pan, and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
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If using ground pork, follow same instructions as chicken in Step 2, adding seasoning blend, shallot, and ground pork to hot pan and breaking up with a spoon until no pink remains, 5-7 minutes.
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1 Prepare the Ingredients
Separate leaves of lettuce for cups.
Coarsely chop cilantro (no need to stem).Peel and mince shallot.Slice jalapeño into thin rounds. Remove seeds for less spice. Wash hands and cutting board after working with jalapeño.Pat chicken dry, and season all over with seasoning blend. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add half the shallot (reserve remaining for slaw) and chicken to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, make slaw. -
3 Make the Slaw
In a mixing bowl, combine seasoned rice vinegar, 1 Tbsp. olive oil, slaw, remaining shallot, and a pinch of salt. Set aside.
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4 Make Sriracha Mayo and Finish Dish
In another mixing bowl, combine mayonnaise and Sriracha (to taste).
Plate dish as pictured on front of card, placing chicken in lettuce cups and topping with slaw and cilantro. Drizzle with Sriracha mayo and garnish with jalapeño rounds (to taste). Bon appétit!
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