Chicken Banh Mi Lettuce Wraps with Sriracha Mayo

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Eggs

Calories Conscious
Carb Conscious
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

Have you ever desired those unique flavors of Banh Mi, but, when confronted with a load of carby 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)

  • Info
    0.84 oz. Mayonnaise
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Jalapeño Pepper
  • 1 tsp. Sriracha
  • 1 Shallot
  • ¼ oz. Cilantro
  • 2 tsp. Asian Garlic and Ginger Seasoning
  • 4 oz. Slaw Mix
  • 1 Head of Butter Lettuce
  • 1 fl. oz. Seasoned Rice Vinegar

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
    477
  • Carbohydrates
    20g
  • Fat
    26g
  • Protein
    38g
  • Sodium
    1559mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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 dry, and season all over with seasoning blend.

  • 2

    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) 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.

  • 3

    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.

  • 4

    Make Sriracha Mayo and Finish Dish

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