Sweet & Spicy Organic Chicken Lettuce Wraps
with Pickled Veggie Slaw, Mint & Peanuts
- Eggs
- Peanuts
Thinly sliced pork is seared until browned, then tossed in a sticky-sweet Sriracha chili sauce and spooned into crisp lettuce cups. A creamy pickled carrot and cucumber slaw adds cool, tangy crunch. Serve with fresh mint, toasted peanuts, and lime wedges to let everyone customize their own wraps at the table.
Ingredients
1 unit
Baby Lettuce
4 ounce
Shredded Carrots
12 ounce
Organic Chicken Cutlets
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
¼ ounce
Mint
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice cucumber crosswise on a diagonal; stack a few slices at a time and thinly slice lengthwise into strips. Trim and discard root end from lettuce. Reserve 6-8 large leaves (12-16 leaves for 4 servings); tear or thinly slice remaining lettuce. Quarter lime.
-
In a medium microwave-safe bowl, combine carrots, vinegar, 1 TBSP sugar (2 TBSP for 4 servings), and a pinch of salt.
-
Cover with plastic wrap and microwave until sugar has dissolved, 30-60 seconds.
-
Carefully remove plastic wrap and add cucumber. Set aside to pickle, stirring occasionally.
-
Place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes.
-
Turn off heat; transfer peanuts to a small bowl. Once cool enough to handle, roughly chop. Wipe out pan.
-
Pat chicken* dry with paper towels and very thinly slice crosswise. Season all over with garlic powder, salt, and pepper.
-
Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 5-7 minutes.
-
Turn off heat. Stir in chili sauce and Sriracha until chicken is evenly coated.
-
Drain liquid from pickled veggies, pressing out any excess liquid, then stir in mayonnaise until evenly combined.
-
Divide reserved lettuce leaves between plates; fill with pickled veggie slaw and chicken. Serve with mint, lime wedges, and peanuts on the side for everyone to customize their own lettuce wraps!
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The sauce is sweet-and-spicy and well-received; some found the pork tough when prepared as instructed, while others loved the overall flavor 🌶️.
- Ease of prep: The recipe is straightforward, though some found the microwave step for the slaw a minor inconvenience.
- Suggestions: Use ground pork or chicken instead of pork strips for a more tender, wrap-friendly filling. One reviewer added half a sliced onion to the slaw for extra flavor, and another served it over steamed rice as a satisfying alternative.
- Portions: A few reviewers noted the peanuts were not enough; add extra if you enjoy a nuttier crunch. Mint is polarizing — serve it on the side so everyone can add to taste.
