Meal Kit

Chipotle BBQ Chicken Thigh Lettuce Wrap

with roasted peanuts and jalapeño

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

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 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)

  • 2 Green Onions
  • 1 Ear of Corn
  • 1 tsp. Seasoned Salt Blend
  • 14 oz. Diced Chicken Thighs
  • 1 Head of Butter Lettuce
  • 1 Jalapeño Pepper
  • Info
    1 oz. Roasted Peanuts
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using diced chicken breast, follow same instructions as chicken thighs in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using whole chicken breasts, pat dry and cut into 1" dice. Follow same instructions as chicken thighs in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 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 1/4" dice.

    Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.

    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. 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 1/4 tsp. salt. Stir occasionally until softened, 3-5 minutes.

    Transfer corn relish to a mixing bowl and stir in tomato until combined. Set aside.

    Reserve pan; no need to wipe clean.

  3. 3

    Start the Chicken

    Return pan used to cook corn to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 4 minutes.

    Add seasoning blend, then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  4. 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. 5

    Assemble Cups and Finish Dish

    Divide chicken between lettuce cups, filling three to four cups per person. (Layer two cups for extra crunch and structural support, if desired.)

    Plate dish as pictured on front of card, garnishing lettuce cups with corn relish, green portions of green onions, and peanuts. Drizzle with dressing. Bon appétit!

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