Express
BBQ Pork Lettuce Wraps
with jalapeño ranch slaw and crispy onions
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 1 Romaine Heart
- 1 Poblano Pepper
- 3 oz. Shredded Red Cabbage
- 2 fl. oz. Carolina BBQ Sauce
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1½ fl. oz. Jalapeno Ranch Dressing
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1 oz. Crispy Fried Onions
- 1 tsp. BBQ Spice Rub
- 1 tsp. Garlic Salt
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)
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Calories590
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Carbohydrates29g
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Net Carbs23g
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Fat41g
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Protein30g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Poblano
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
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2 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground pork, poblanos (use less if spice-averse), BBQ spice rub (use less if spice-averse), and garlic salt to hot pan.
Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Stir in BBQ sauce and 2 Tbsp. water. Remove from burner.While pork mixture cooks, continue recipe. -
3 Make Slaw and Prepare Lettuce
In a mixing bowl, combine cabbage, a pinch of salt, and dressing (to taste). Set aside.
Separate leaves of romaine for cups.To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry. You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps. -
4 Finish the Dish
Plate dish as pictured on front of card, placing pork mixture in lettuce cups and topping with slaw and crispy onions. Bon appétit!
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