Sweet Thai Chili Pork Lettuce Wraps
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Sweet Thai Chili Pork Lettuce Wraps

Sweet Thai Chili Pork 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!

Calorie Smart
Carb Smart

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

Total Time40 minutes
Prep Time15 minutes


serving amount

1 unit

Red Onion

1 unit

Persian Cucumber

3 unit


1 unit


¼ ounce


1 unit

Baby Lettuce

½ ounce


(Contains Peanuts)

5 teaspoon

Rice Wine Vinegar

4 ounce

Shredded Carrots

1 ounce

Sweet Thai Chili Sauce

(Contains Soy)

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


10 ounce

Ground Pork

Not included in your delivery



1 teaspoon


1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories560 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate45 g
Sugar27 g
Dietary Fiber6 g
Protein28 g
Cholesterol95 mg
Sodium1620 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.


Medium Bowl
Small Bowl
Large Pan



• 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.

Pickle Onion

• 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 has 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.

Make Salad

• 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.

Mix Sauce

• In a small bowl, whisk together chili sauce, veggie 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.

Cook Pork

• 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.

Finish & Serve

• 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.