BBQ Pork Lettuce Wraps

with apple slaw

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Garlic Clove
  • 2 Green Onion
  • 1 Granny Smith Apple
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1½ oz. Chipotle Ranch Dressing
  • Info
    1 oz. Queso Fresco
  • 1 Tbsp. BBQ Spice Rub
  • 1 Head of Butter Lettuce
  • 12 oz. Ground Pork

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.

  • Nutrition (per serving)

  • Calories
    615
  • Carbohydrates
    22g
  • Fat
    41g
  • Protein
    38g
  • Sodium
    1456mg

Recipe Steps

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
  1. 1

    prep

    separate lettuce leaves slice green onions, separate dice apple into ½ in pieces mince garlic crumble queso fresco

  2. 2

    cooking the pork

    heat a large non stick over medium high heat and add ½ t olive oil sear pork for 3-4 minutes, stir, add ½ t salt, green onion bottoms, garlic and BBQ seasoning to pan continue to cook for 3-4 more minutes, add chicken demi and 2T water cook until reduced by ½

  3. 3

    apple salad

    combine apple with green onion tops, a pinch of salt and pepper and toss to coat

  4. 4

    plate

    plate

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