One-Pan Sweet Chili Chicken Lettuce Wraps
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One-Pan Sweet Chili Chicken Lettuce Wraps

One-Pan Sweet Chili Chicken Lettuce Wraps

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.

Protein Smart
Calorie Smart
Carb Smart
Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

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


¼ ounce


1 unit

Bell Pepper

1 unit


½ ounce


(Contains Peanuts)

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories510 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate43 g
Sugar29 g
Dietary Fiber4 g
Protein34 g
Cholesterol150 mg
Sodium970 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.


Large Pan
Small Bowl



• 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.

Candy Peanuts

• 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.

Cook Veggies & Turkey

• 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°.