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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Halve grape tomatoes.
Trim cucumber, halve lengthwise, then cut into ½" half-moons.
Separate leaves of lettuce for cups.
Prepare the Chicken
Pat chicken breasts dry, and season with ¼ tsp. salt and a pinch of pepper.
On a separate cutting board, cut chicken into ¾" dice.
Cook the Chicken
Heat a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and chicken to hot pan.
Stir occasionally until chicken is golden brown and reaches an internal temperature of 165 degrees, 8-10 minutes.
Stir in half the garlic (reserve remaining for dressing), and cook until aromatic, 30-60 seconds.
Remove from burner.
Make the Dressing
In a mixing bowl, combine mayonnaise, half the Parmesan (reserve remaining for garnish), vinegar, remaining garlic (to taste), and ¼ tsp. salt until well-mixed.
Season with a pinch of pepper.
Assemble the Lettuce Wraps
Plate dish as pictured on front of card, garnishing with crispy onions and remaining Parmesan. Bon appétit!
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