Meal Kit
Chipotle BBQ Chicken Lettuce Wraps
with peanuts and jalapeño
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Peanuts
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Under %{max_calories} caloriesFiber RichOver 30g protein
- Gluten-Smart
Chef
Patrick Le Beau
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 1 Romaine Heart
- 5 oz. Corn Kernels
- 1 Roma Tomato
- 1 Jalapeno Pepper
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1½ fl. oz. Chipotle Ranch Dressing
- 1½ oz. BBQ Sauce
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1 oz. Roasted & Salted Peanuts
- 2 Green Onions
- 1 tsp. Seasoned Salt Blend
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.
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Nutrition (per serving)
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Calories520
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Carbohydrates36g
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Net Carbs30g
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Fat28g
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Protein35g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Cut off root end of romaine. Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry.
Coarsely chop peanuts.Core tomato and cut into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Make the Corn Relish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until lightly charred, 2-3 minutes.
Add jalapeños (to taste), white portions of green onions, and 1/4 tsp. salt. Stir occasionally until softened, 3-5 minutes.Remove from burner. Transfer corn relish to a mixing bowl and stir in tomatoes until combined. Set aside.Reserve pan; no need to wipe clean. -
3 Start the Chicken
Return pan used to cook corn relish to medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook undisturbed, 4 minutes.Add seasoned salt and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Finish the Chicken
Add BBQ sauce and 2 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, stir often until sauce thickens and coats chicken, 1-2 minutes.Remove from burner. -
5 Assemble Cups and Finish Dish
Evenly divide chicken between lettuce cups.
You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.Plate dish as pictured on front of card, garnishing lettuce cups with corn relish (to taste), green portions of green onions, and peanuts. Drizzle with dressing (to taste). Bon appétit!
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