Express
Teriyaki Chicken Lettuce Wrap with Bok Choy Slaw
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Patrick Le Beau
Delicious and delightful is the name of this dish (forget its actual name)! Crunchy wraps filled with tender, juicy chicken bathed in our amazing sauce, plus a hint of lime and a dash of spicy Sriracha just for good measure. With a crisp fresh bok choy slaw on top, these wraps deserve all the accolades. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
In Your Box (serves 2)
- 1 Head of Butter Lettuce
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 1 Head of Baby Bok Choy
- 1 Lime
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2 oz. Teriyaki Glaze
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0.84 oz. Mayonnaise
- 1 tsp. Sriracha
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) Mqg4pmOn
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Calories400
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Carbohydrates22g
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Net Carbs17g
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Fat17g
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Protein39g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 whole chicken, dice and follow same instructions as regular chicken
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If using ground turkey, follow same instructions as chicken in Step 3, adding 1/4 tsp. salt and a pinch of pepper, breaking up meat with a spoon until no pink remains, 7-9 minutes.
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1 Prepare the Ingredients
Halve and juice lime.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves.Stem, seed, remove ribs, and thinly slice red bell pepper.Separate leaves of lettuce for cups.Pat chicken dry, and season all over with a pinch of salt and pepper. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner. Stir in teriyaki glaze, remaining lime juice, and Sriracha (to taste) until chicken is coated.While chicken cooks, make slaw. -
3 Make the Bok Choy Slaw
In a mixing bowl, combine red bell pepper, bok choy (stems and leaves), mayonnaise, half the lime juice (reserve remaining for sauce), and a pinch of salt and pepper. Set aside.
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4 Finish the Dish
Plate dish as pictured on front of card, filling lettuce cups with chicken and topping with bok choy slaw. Bon appétit!
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