Meal Kit
Chipotle BBQ Chicken Thigh Lettuce Wrap
with roasted peanuts and jalapeño
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Peanuts
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Patrick Le Beau
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)
- 14 oz. Diced Chicken Thighs
- 1 Ear of Corn
- 1 Head of Butter Lettuce
- 1 Roma Tomato
- 1 Jalapeno Pepper
- 1½ oz. BBQ Sauce
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1½ oz. Chipotle Ranch Dressing
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1 oz. Roasted Peanuts
- 2 Green Onions
- 2 tsp. Creole Seasoning
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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Calories580
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Carbohydrates25g
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Net Carbs21g
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Fat35g
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Protein46g
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Sodium1410mg
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 diced chicken breasts, follow same instructions as diced chicken thighs.
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If using ground pork, follow same instruction as chicken thighs in Step 3, stirring occasionally and breaking into small pieces with a spoon until no pink remains on pork, 5-7 minutes. Follow same instruction in Step 4.
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If using jumbo shrimp, follow same instructions as chicken thighs in Step 1 and Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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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 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 1/4 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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