Chicken Banh Mi Lettuce Wraps

with Sriracha mayo

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs

Calories Conscious
Carb Conscious
A note about serious food allergies

Have you ever desired those unique flavors of Banh Mi, but, when confronted with a load of carb-y 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 fl. oz. Seasoned Rice Vinegar
  • 1 Jalapeño Pepper
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 1 Head of Butter Lettuce
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 tsp. Sriracha
  • Info
    1 oz. Mayonnaise
  • 1 Shallot
  • ¼ oz. Cilantro
  • 4 oz. Slaw Mix
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    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 breasts dry and, on a separate cutting board, halve lengthwise. Slice halves into thin strips across the width.

  • Step 2 - Cook the Chicken

    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), seasoning blend, 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.

  • Step 3 - Make the Slaw

    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.

  • Step 4 - Make the Sriracha-Mayo

    Make the Sriracha-Mayo

    In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.

  • Step 5 - Finish the Dish

    Finish the Dish

    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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