One-Pan Sweet & Spicy Chicken Lettuce Wraps
with Sesame Slaw & Scallions
One day, Sweet and Spicy Chicken was feeling extra-saucy (a dose of hoisin and gochujang will do that) and went shopping. “Ooh, check me out!,” it said, “this lettuce wrap is so cool and fresh!” And like any outfit, no wrap is complete without accessories. Crown this whole 15-minute ensemble with crunchy, citrusy sesame cabbage slaw, a sprinkle of scallion greens, and a shower of crackly, nutty sesame seeds. After all, good taste (and a lightning-quick dinner) is always in style!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lime
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
1 teaspoon
Garlic Powder
4 ounce
Red Cabbage and Carrot Mix
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
1 tablespoon
Sesame Seeds
(Contains Sesame)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve lime. Trim root end from lettuce; separate leaves.
• Pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper. TIP: Halve any larger pieces of chicken if necessary. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • In the last 30 seconds of cooking, add scallion whites; stir to combine.
• In a medium microwave-safe bowl, combine cabbage and carrot mix, 1 tsp sugar (2 tsp for 4 servings), and juice from lime. Season with salt and pepper. Microwave until cabbage is slightly softened, 30-60 seconds. (You’ll finish the slaw in Step 5.)
• Reduce heat under pan with chicken to medium low. Stir in hoisin, gochujang, and 1⁄4 cup water (1/3 cup for 4 servings). Cook, stirring frequently, until sauce has thickened and chicken is coated, 1-2 minutes more.
• Add sesame dressing and half the sesame seeds (save the rest for serving) to bowl with cabbage and carrot mixture. Toss to combine.
• Divide lettuce leaves between plates; fill with sesame slaw. Top with chicken and any remaining sauce from pan. Garnish with scallion greens and remaining sesame seeds. Drizzle with hot sauce to taste. Serve.
Chicken is fully cooked when internal temperature reaches 165°.