Chicken Banh Mi Lettuce Wraps

with Sriracha mayo

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 1 fl. oz. Seasoned Rice Vinegar
  • 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
  • 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. Pat chicken breasts dry and, on a seperate cutting board, halve lenthwise. Slice halves into thin strips widthwise.

  • 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 sliced 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 Sauce

    Make the Sauce

    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-mayonnaise. Bon appétit.