Sweet Thai Chili Turkey Lettuce Wraps
with Zesty Veggies & Peanuts
Craving a meal with some crunch? You could certainly add potato chips to dinner (no judgment here), but we’ve got something a little more colorful in mind. These wraps feature ground pork cooked in a sweet chili sauce and a sweet rainbow salad made with cucumber, radishes, carrots, and pickled red onion. Once you’ve divided everything between crisp romaine leaves, you’ll top it all off with peanuts for even more texture. What time is it? Crunch time!
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
1 unit
Red Onion
1 unit
Mini Cucumber
3 unit
Radishes
1 unit
Lime
¼ ounce
Cilantro
1 unit
Baby Lettuce
½ ounce
Peanuts
(Contains Peanuts)
5 teaspoon
Rice Wine Vinegar
4 ounce
Shredded Carrots
1 ounce
Sweet Thai Chili Sauce
1 unit
Veggie Pho Stock Concentrate
1 unit
Pork Ramen Stock Concentrate
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 teaspoon
Garlic Powder
1 tablespoon
Cornstarch
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Quarter cucumber lengthwise; thinly slice into quarter-moons. Trim, halve, and thinly slice radishes into half-moons. Roughly chop cilantro. Zest and quarter lime. Trim and discard root end from lettuce; separate leaves. Roughly chop peanuts.
• In a medium microwave-safe bowl, whisk together vinegar, 1 tsp sugar, 1 TBSP water, and a big pinch of salt until sugar and salt have mostly dissolved. (For 4 servings, use a large microwave-safe bowl, 2 tsp sugar, and 2 TBSP water.) Add sliced onion and toss to coat. Microwave for 30 seconds.
• To bowl with sliced onion, add cucumber, radishes, carrots, half the cilantro, juice from one lime wedge (two wedges for 4 servings), and a big pinch of lime zest. Season with salt and pepper. Set aside to marinate, stirring occasionally.
• In a small bowl, whisk together chili sauce, pho stock concentrate, pork ramen stock concentrate, ponzu, garlic powder, half the cornstarch (all for 4 servings), and 1⁄4 cup water (1/3 cup for 4) until smooth and no lumps remain.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion and a pinch of salt. Cook, stirring, until onion begins to soften, 3-4 minutes. • Add pork* and cook, breaking up meat into pieces, until browned and mostly cooked through, 3-5 minutes. • Stir in sauce and bring to a simmer. Cook, stirring occasionally, until sauce has thickened and pork is cooked through, 1-2 minutes. • Remove from heat. Stir in remaining cilantro and remaining lime zest. Taste and season with salt if desired.
Simply cook through this step as instructed, swapping in beef* or turkey* for pork.
• Divide lettuce leaves between plates. Fill with pork and top with as much lime juice and salad as you like (draining first). Sprinkle with peanuts. Serve with any remaining salad and any remaining lime wedges on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
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