Home Chef Express

Teriyaki Chicken Lettuce Wrap with Bok Choy Slaw

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

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

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)

  • Info
    2 oz. Teriyaki Glaze
  • 1 Red Bell Pepper
  • Info
    0.84 oz. Mayonnaise
  • 1 Head of Butter Lettuce
  • 1 tsp. Sriracha
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Head of Baby Bok Choy
  • 1 Lime

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
    409
  • Carbohydrates
    22g
  • Fat
    17g
  • Protein
    39g
  • Sodium
    1549mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and juice lime. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" 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.

  • 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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