Description

Take a trip to Southeast Asian from the comfort of your dining room with these Thai-inspired lettuce wraps. At the center of the table is Goody Green's authentic Thai sauce, Nam Jim Jaew. The fruity notes from tamarind pulp blended with Thai chiles, lime juice and fish sauce makes for an addictive sour, sweet & savory sauce for dipping refreshing lettuce wraps. Enjoy the experience of eating with your hands and building the perfect bite of locally grown butterhead lettuce topped with crisp cucumber, juicy tomatoes, fresh mint & cilantro, and juicy grilled chicken. 

Serves 4 (Gluten Free, Dairy Free, Nut Free)


Includes*:
  • 1 lb avg Organic Boneless Skinless Chicken Breast
  • 8 oz Goody Greens Nam Jim Jaew
  • 1 head Butterhead Lettuce
  • 1 lb avg Cucumbers
  • 1 clamshell Grape Tomatoes
  • 1 bunch Fresh Mint
  • 1 bunch Fresh Cilantro
You will need:
  • Oil of choice
  • Salt and pepper
Optional:
  • Thinly sliced onions, carrots, sweet peppers, cabbage, sprouts, basil
Hands on Time: 20 minutes; Total Time: 35 minutes

INSTRUCTIONS

NOTE: Thaw chicken breast in the refrigerator 1-2 days before cooking.

STEP 1  Prepare the vegetables and herbs. Pick the cilantro leaves and tender stems. Pick whole mint leaves. Halve or quarter the tomatoes, depending on size. Peel and de-seed (optional) the cucumbers, then thinly slice into rounds or batons. Pick whole lettuce leaves. Arrange on a large platter and set aside in the refrigerator to keep chilled.
STEP 2  Pat the chicken dry with paper towels and season both sides with salt and pepper. Heat a large skillet or grill pan over medium heat and add 1-2 tbsp. oil or enough to coat the bottom of the pan. When the oil begins to shimmer, add seasoned chicken in a single layer. Cook until golden brown and the internal temperature of the thickest part reaches 165°F, about 4-5 minutes per side. Adjust the cook time depending on the thickness of chicken breast. Transfer to a clean cutting board to let rest for 5 minutes.
STEP 3  After the chicken has rested, slice or dice into bite sized pieces. Transfer to a plate.
STEP 4 
To assemble the lettuce wraps, add a few pieces of sliced vegetables and herbs to 1 large lettuce leaf or 2 smaller leaves. Top with sliced chicken. Fold over the sides of the lettuce like a taco, then dip into the Thai tamarind sauce. 

Take your lettuce wraps to the next level and tuck the veggies, herbs and chicken inside spring roll wrappers.

Enjoy!

*Wash and dry vegetables thoroughly before serving.


What's inside

Chicken, Organic Boneless Breast - Default: 1 - Max: 1
Nam Jim Jaew, 8 oz. - Default: 1 - Max: 1
Cucumbers, Pickling, 1 lb avg - Default: 1 - Max: 1
Tomatoes, Grape, Organic, 1 clam - Default: 1 - Max: 1
Lettuce, Butterhead, Green, 1 head - Default: 1 - Max: 1
Herbs, Cilantro, Organic, 1 bunch - Default: 1 - Max: 1
Herbs, Mint, Organic, 1 bunch - Default: 1 - Max: 1

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Thai Chicken Lettuce Wraps w/ Tamarind Sauce Bundle

$37.99

serves 4 ($9.49/serving)
Take a trip to Southeast Asian from the comfort of your dining room with these Thai-inspired lettuce wraps. At the center of the table is Goody Green's authentic Thai sauce, Nam Jim Jaew. The fruity notes from tamarind pulp blended with Thai chiles, lime juice and fish sauce makes for an addictive sour, sweet & savory sauce for dipping refreshing lettuce wraps. Enjoy the experience of eating with your hands and building the perfect bite of locally grown butterhead lettuce topped with crisp cucumber, juicy tomatoes, fresh mint & cilantro, and juicy grilled chicken. 

Serves 4 (Gluten Free, Dairy Free, Nut Free)


Includes*:
  • 1 lb avg Organic Boneless Skinless Chicken Breast
  • 8 oz Goody Greens Nam Jim Jaew
  • 1 head Butterhead Lettuce
  • 1 lb avg Cucumbers
  • 1 clamshell Grape Tomatoes
  • 1 bunch Fresh Mint
  • 1 bunch Fresh Cilantro
You will need:
  • Oil of choice
  • Salt and pepper
Optional:
  • Thinly sliced onions, carrots, sweet peppers, cabbage, sprouts, basil
Hands on Time: 20 minutes; Total Time: 35 minutes

INSTRUCTIONS

NOTE: Thaw chicken breast in the refrigerator 1-2 days before cooking.

STEP 1  Prepare the vegetables and herbs. Pick the cilantro leaves and tender stems. Pick whole mint leaves. Halve or quarter the tomatoes, depending on size. Peel and de-seed (optional) the cucumbers, then thinly slice into rounds or batons. Pick whole lettuce leaves. Arrange on a large platter and set aside in the refrigerator to keep chilled.
STEP 2  Pat the chicken dry with paper towels and season both sides with salt and pepper. Heat a large skillet or grill pan over medium heat and add 1-2 tbsp. oil or enough to coat the bottom of the pan. When the oil begins to shimmer, add seasoned chicken in a single layer. Cook until golden brown and the internal temperature of the thickest part reaches 165°F, about 4-5 minutes per side. Adjust the cook time depending on the thickness of chicken breast. Transfer to a clean cutting board to let rest for 5 minutes.
STEP 3  After the chicken has rested, slice or dice into bite sized pieces. Transfer to a plate.
STEP 4 
To assemble the lettuce wraps, add a few pieces of sliced vegetables and herbs to 1 large lettuce leaf or 2 smaller leaves. Top with sliced chicken. Fold over the sides of the lettuce like a taco, then dip into the Thai tamarind sauce. 

Take your lettuce wraps to the next level and tuck the veggies, herbs and chicken inside spring roll wrappers.

Enjoy!

*Wash and dry vegetables thoroughly before serving.

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