Buffalo Chicken Lettuce Wraps
with Tangy Blue Cheese Coleslaw
Leave it to the HF chefs to come up with the perfect filling for fresh, crisp baby lettuce leaves: Tender sautéed chicken and shredded carrots tossed with tangy-spicy Buffalo sauce. Load it all into lettuce leaves, top with creamy blue cheese coleslaw and a squeeze of fresh lemon juice, and prepare to be wowed!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
1 unit
Baby Lettuce
1 unit
Lemon
3 unit
Frank's Hot Sauce
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
4 ounce
Coleslaw Mix
1.5 ounce
Blue Cheese Dressing
(Contains Eggs, Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and cut carrots in half lengthwise, then cut into ½-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves. Quarter lemon. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Tightly cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Stir in Frank’s hot sauce.
• Pat chicken* dry with paper towels; dice into ½-inch pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and carrots. Season with garlic powder, salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Add Buffalo sauce and cook, stirring, 30 seconds more. Remove from heat.
• Meanwhile, in a medium bowl, combine coleslaw mix and blue cheese dressing. Season with salt to taste.
• Divide lettuce leaves between plates; fill with Buffalo chicken mixture. Top with tangy coleslaw. Serve with lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.
