These Korean Chicken Lettuce Wraps are fast and easy to prepare and make for a delicious gluten-free dinner. Stuffed with spicy chicken strips, cucumbers, green onions, and cilantro, these stunning leafy wraps, drizzled with sweet chili sauce, offer a fresh spin on classic Korean chicken wraps.
Start with the chicken. If the chicken breasts are too thick, slice them in half lengthwise and then into thin strips. Next, prepare the marinade and marinate the chicken for at least 1 hour. Finally, cook the chicken and assemble the wraps. Use any type of lettuce for these low-carb chicken wraps – think iceberg lettuce, butter lettuce, Romaine hearts, or pre-packaged lettuce wraps. Store the leftover chicken and toppings in separate airtight containers for up to 3 days in the refrigerator. Enjoy!
To make the Korean Chicken Lettuce Wraps, you will need the following ingredients:
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.
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.
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.
Fill each lettuce leaf with some of the chicken. Top with the sliced cucumbers, green onions, and fresh cilantro leaves.
Drizzle with sweet chili sauce, if you wish, and serve with lime wedges. Enjoy!
These Korean Chicken Lettuce Wraps are quick and easy to prepare. Each chicken wrap provides a burst of palate-awakening flavors and is sure to be a hit with anyone who has a taste for Korean food. Give this recipe a go, and share your thoughts with us below.
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