Chicken lettuce wraps are an adventurous way to introduce new flavors and cuisines to your table of eaters. They're a lot like tacos—handheld and highly customizable—and often very fast to prepare. For this Korean-inspired version, we let chicken marinate in big-flavor ingredients—gochujang, sesame oil, soy sauce, and brown sugar. Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste). The marinated chicken only needs a quick sauté before you pair it with crunchy refreshing toppings like cucumber and green onions and a crisp Bibb lettuce leaf.
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons dark brown sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon gochujang sauce (such as Annie Chun's)
1 tablespoon minced fresh garlic
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast halves, thinly sliced
1 cup uncooked long-grain brown rice
2 teaspoons canola oil
1 teaspoon toasted sesame seeds
12 Bibb lettuce leaves
24 English cucumber slices
4 green onions, diagonally sliced
How to Make It
Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
Cook rice according to package directions.
Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture.
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