Chipotle BBQ Chicken Thigh Lettuce Wrap

with roasted peanuts and jalapeño

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Peanuts

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

Lettuce wraps are like salad, remixed: We've saved the best parts like leafy greens, dressings, and toppings and taken away forks and plates. Still the same great beat and beautiful harmonies, but with a new vocalist and perhaps a piano flourish. Maybe the remix outshines the original? Only you can be the judge. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 14 oz. Diced Chicken Thighs
  • 1 Head of Butter Lettuce
  • 1 Jalapeño Pepper
  • Info
    1 oz. Roasted Peanuts
  • 2 tsp. Creole Seasoning
  • 2 Green Onions
  • 1 Roma Tomato
  • 1½ oz. BBQ Sauce
  • Info
    1½ oz. Chipotle Ranch Dressing

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
    595
  • Carbohydrates
    24g
  • Fat
    36g
  • Protein
    49g
  • Sodium
    1408mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Separate leaves of lettuce for cups. Coarsely chop peanuts. Trim and thinly slice green onions, keeping white and green portions separate. Core tomato and cut into ¼" dice. Peel husk off corn and carefully remove kernels from cob. 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 jalapeño (to taste), white portions of green onions, and ¼ tsp. salt. Stir occasionally until softened, 3-5 minutes. Transfer corn relish to a mixing bowl and stir in tomato until combined. Reserve pan; no need to wipe clean.

  • 3

    Start the Chicken

    Return pan used to cook corn to medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until starting to brown, 4 minutes. Stir in creole seasoning, then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 2-3 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 to coat chicken, 1-2 minutes. Remove from burner.

  • 5

    Assemble Cups and Finish Dish

    Divide chicken mixture between lettuce leaves, filling three to four cups per person. Plate dish as pictured on front of card, topping lettuce cups with corn relish, green portions of green onions, and peanuts. Drizzle with dressing. Bon appétit!

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