Cuban chicken and zucchini lettuce wraps with sweet potato fries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cuban chicken and zucchini lettuce wraps with sweet potato fries

Signature Sauce

Cuban chicken and zucchini lettuce wraps with sweet potato fries

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 560 Calories/Serving

30–40 Minutes

Our house-made Cuban mojo marinade infuses these paleo chicken lettuce wraps with sweet, citrusy flavors balanced by a side of earthy sweet potato fries.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sunbasket mojo marinade (orange juice - lime juice - olive oil - fresh garlic - salt - Aleppo chile flakes - yellow onion - cumin - dried oregano)
  • 10 ounces boneless skinless chicken thigh pieces
  • 1 or 2 zucchini (about ¾ pound total)
  • 1 sweet potato
  • Zucchini spice blend (chili powder - sweet smoked paprika)
  • 1 avocado
  • 1 romaine heart
  • 3 or 4 sprigs fresh cilantro

Nutrition per serving

Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 770mg (33% DV), Total Carb. 24g (9% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 34g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Marinate the chicken

Heat the oven to 450°F.
  • Set aside 2 tablespoons mojo marinade for the avocado.
  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, toss the chicken with the remaining mojo marinade. Let stand while you prepare the zucchini and sweet potato.


Roast the zucchini and sweet potato

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On one end of a sheet pan, toss the zucchini with the spice blend and 1 to 2 teaspoons oil, season with salt and pepper, and spread in an even layer. On the other end of the pan, toss the sweet potato with 1 to 2 teaspoons oil, season generously with salt and pepper, and spread in an even layer.
Roast in the oven, turning halfway through, until the zucchini is just tender and lightly browned, 8 to 10 minutes, and the sweet potato is tender and lightly browned, 20 to 25 minutes. Transfer the zucchini to a plate while the sweet potato finishes cooking.
While the zucchini and potato roast, cook the chicken.


Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Using a slotted spoon, transfer the chicken from the marinade to the pan and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
While the chicken cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Cut the avocado in half; remove the pit and scoop out the flesh.
  • Trim the root end from the romaine heart; separate the leaves.
  • Coarsely chop the cilantro.
In a small bowl, using a masher or fork, mash together the avocado and remaining mojo marinade until smooth. Season to taste with salt and pepper.


Transfer the romaine leaves to individual plates. Fill the leaves with the chicken and roasted zucchini, top with the mashed avocado, and garnish with the cilantro. Serve with the sweet potato fries.