Sweet Chili Chicken Lettuce Wrap
with Chicken Thighs, Bell Pepper & Candied Peanuts
Our chefs came up with the perfect filling for fresh, crisp romaine leaves: Sautéed ground turkey and bell pepper simmered in a chili-soy sauce, candied peanuts for another layer of crunch, and cilantro for even more green freshness. Get ready to be wowed by the wrap.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Diced Chicken Thighs
1 unit
Baby Lettuce
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 unit
Lime
¼ ounce
Cilantro
1 unit
Bell Pepper
1 unit
Onion
½ ounce
Peanuts
(Contains Peanuts)
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Core, deseed, and finely dice bell pepper. Halve, peel, and finely dice onion. Trim and discard root end from lettuce; separate leaves. Quarter lime. Finely chop cilantro.
• Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a large drizzle of oil in pan used for peanuts over medium- high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer veggies to a plate. • Heat a drizzle of oil in same pan over medium-high heat. Add turkey*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and cook until turkey is cooked through, 2-4 minutes more. • Return veggies to pan. Stir in sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 2-3 minutes. • Remove from heat and stir in a squeeze of lime juice to taste.
Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) for turkey.
• Divide lettuce leaves between plates; fill with turkey mixture. Garnish with candied peanuts and cilantro. Serve with remaining lime wedges on the side. TIP: Alternatively, serve turkey mixture, candied peanuts, and cilantro in separate bowls and let everyone assemble their own wraps!
Chicken is fully cooked when internal temperature reaches 165°.
