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Miso Ginger Chicken & Edamame Lettuce Wraps

Miso Ginger Chicken & Edamame Lettuce Wraps

with Carrot, Cucumber, Toasted Chili Pepitas & Gochujang Aioli
Oliver Meder
Oliver MederUpdated on July 01, 2026
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Get Free Breakfast for Life + 10 Free Meals
Calories
: 
710 kcal
Protein
: 
44g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Eggs
  • Wheat
  • Sesame
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

3 ounce

Carrot

1 unit

Baby Lettuce

10 ounce

Chopped Chicken Breast

4 ounce

Edamame

(Contains: Soy)

1 unit

Mini Cucumber

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Chili Flakes

2 unit

Scallions

1 unit

Gochujang Aioli

(Contains: Eggs, Soy, Wheat)

1 tablespoon

Everything Bagel Seasoning

(Contains: Sesame)

½ ounce

Pepitas

2 ounce

Miso Ginger Dressing

(Contains: Sesame, Soy)

Not included in your delivery

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

2 teaspoon (tsp)

Cooking Oil

1 tablespoon (tbsp)

Butter

(Contains: Milk)

per serving
Calories710 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate26 g
Sugar11 g
Dietary Fiber9 g
Protein44 g
Cholesterol140 mg
Sodium920 mg
Potassium1460 mg
Calcium150 mg
Iron3.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

PDF
Prep
1

  • Wash and dry produce.

  • Trim and thinly slice scallions, separating whites from greens. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim, peel, and grate carrot on the largest holes of a box grater. Trim and discard root end from lettuce; separate leaves.

Make Chili Pepitas
2

  • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add pepitas, Everything Bagel Seasoning, and chili flakes to taste. Cook, stirring, until golden and fragrant, 2-3 minutes.

  • Turn off heat; stir in scallion whites. Transfer chili pepitas to a small bowl. (TIP: Be sure to include any butter from the pan as well!) Wipe out pan.

Cook Shrimp
3

  • Rinse shrimp* under cold water, then pat dry with paper towels.

  • Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add shrimp and season with pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.

Make Filling
4

  • In a large bowl, combine mayonnaise and dressing.

  • Add cucumber, scallion greens, carrot, edamame, cooked shrimp, and half the chili pepitas; toss to combine.

Serve
5

  • Divide lettuce leaves between plates; fill with shrimp salad. Drizzle with gochujang aioli. Garnish with remaining chili pepitas and serve.

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