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
A note about serious food allergies
Turkey has earned, perhaps deservedly, a reputation as being dry, flavorless, and a vehicle for other, more delicious foods like gravy. Let's salvage this fine feathered fowl from the cycle of insipidity with a more novel approach: a Thai-inspired wrap! Rich with sweet-spicy-umami flavor, this hoisin-Sriracha glazed turkey wrap is insanely delicious, but sanely healthy!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 24 oz. ground turkey, follow same instructions, working in batches if needed.
If using ground beef, follow same instructions as turkey in Steps 2, 3 and 4, break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
If using ground ground pork, follow same instructions as turkey in Steps 2, 3 and 4, break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Separate leaves of lettuce for cups. Slight browning on the outer leaves of lettuce is normal and safe to eat, but can be trimmed if desired.
Cook the Turkey
Place a medium non-stick pan over medium-high heat with 2 tsp. olive oil.
Add ground turkey and a pinch of salt and pepper to hot pan. Stir often, breaking up with a spoon, until browned and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Finish the Turkey
Add hoisin sauce, water chestnuts, half the Sriracha, white portions of green onions, and ginger to pan. Stir occasionally, 3-4 minutes.
Taste, and add remaining Sriracha, if desired.
Remove from burner.
Build the Lettuce Wraps
Place a lettuce cup on a clean work surface (or layer two cups for extra crunch and structural support).
Fill with a few spoonfuls of turkey mixture and top with slaw mix.
Repeat for about five more lettuce cups.
Finish the Dish
Combine Asian sesame dressing and green portions of green onions in a mixing bowl.
Plate dish as pictured on front of card, serving sesame dipping sauce on the side to drizzle on wraps. Bon appétit!
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