Buffalo Chicken Thigh Lettuce Wraps

with crispy jalapeños and ranch dressing

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 1 Head of Butter Lettuce
  • 16 oz. Chicken Thighs
  • Info
    1½ oz. Ranch Dressing
  • 1½ fl. oz. Frank's RedHot Sauce
  • 3 oz. Matchstick Carrots
  • 1 Celery Stalk
  • Info
    ½ oz. Crispy Jalapeños
  • Nutrition (per serving)

  • Calories
    539
  • Carbohydrates
    12g
  • Fat
    37g
  • Protein
    45g
  • Sodium
    1395mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Small Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim ends off celery and cut into ¼" slices. Separate leaves of lettuce for cups.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Bring a small non-stick pan with chicken, ½ cup water and a pinch of salt and pepper to a boil over medium-high heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Transfer chicken to a plate and allow to cool. Coarsely chop cooled chicken and set aside.

  • Step 3 - Make the Sauce
    3

    Make the Sauce

    Place chopped chicken in a mixing bowl and combine with hot sauce (to taste). Set aside.

  • Step 4 - Make the Slaw
    4

    Make the Slaw

    Combine carrot, celery, and ranch dressing in another mixing bowl.

  • Step 5 - Assemble the Lettuce Cups
    5

    Assemble the Lettuce Cups

    Plate dish as pictured on front of card, filling lettuce cups with chicken and slaw. Garnish with crispy jalapeños. Bon appétit!