Korean Chicken Lettuce Wraps

Steps to make

1. 1

   Prepare marinade

   2 min
   

   In a bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons brown sugar, 1 ½ tablespoons sesame oil, 1 tablespoon chili garlic sauce, and salt and black pepper to taste.

2. 2

   Marinate chicken

   1h
   

   Add 1 ½ pounds thinly sliced chicken to the marinade and toss well to coat. Cover and place in the fridge for 1 hour up to overnight.

4. 3

   Cook chicken

   10 min
   

   In a large non-stick skillet over medium-high heat, heat 2 teaspoons avocado oil and add the chicken with the marinade. Cook, stirring frequently, for about 3-5 minutes or until cooked through. Don’t overcrowd the skillet. Cook the chicken in batches if needed. Sprinkle 2 teaspoons sesame seeds over the cooked chicken.

5. 4

   Assemble chicken wraps

   3 min
   

   Fill each lettuce leaf with some of the chicken. Top with the sliced cucumbers, green onions, and fresh cilantro leaves.

6. 5

   Serve

   

   Drizzle with sweet chili sauce, if you wish, and serve with lime wedges. Enjoy!