Teriyaki Chicken Lettuce Wraps

with sliced almonds and carrots

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 16 oz. Chicken Thighs
  • 1 Head of Butter Lettuce
  • Info
    3 fl. oz. Teriyaki Glaze
  • 3 oz. Matchstick Carrots
  • 2 tsp. Sriracha
  • Info
    ½ oz. Sliced Almonds
  • ½ fl. oz. Honey
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ing

    Prepare the Ing

    Separate leaves of lettuce for cups. Pat chicken thighs dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • Step 2 - Sear the Chicken

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until browned on two sides, 3-5 minutes.

  • Step 3 - Finish the Filling

    Finish the Filling

    Add carrot to pan and stir often until carrot is tender and chicken reaches a minimum internal temperature of 165 degrees, 2-4 minutes.

  • Step 4 - Glaze the Chicken

    Glaze the Chicken

    Remove from burner. Stir teriyaki glaze, honey, and Sriracha (to taste) into pan until chicken is fully glazed.

  • Step 5 - Finish the Dish

    Finish the Dish

    Spoon filling into lettuce cups. Plate dish as pictured on front of card, garnishing lettuce cups with almonds. Bon appétit!