Korean Chicken Lettuce Wraps

easy weeknight dinner
Easy weeknight dinner
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3 tbsp Soy sauce low-sodium, use tamari for gluten-free
2 tbsp Brown sugar
1 1/2 tbsp Sesame oil
1 tbsp Chili garlic sauce
Salt to taste
Black pepper to taste
1 1/2 lbs Chicken Breast skinless, boneless or thighs, thinly sliced into strips
2 tsp Avocado oil
2 tsp Sesame seeds toasted
1–2 heads Romaine lettuce hearts, or butter lettuce, leaves separated, washed, and dried
1/2 English cucumber thinly sliced on a diagonal or 2–3 mini cucumbers
4 Green onion thinly sliced on diagonal
Cilantro fresh leaves
Lime wedges, to serve, optional
Sweet chili sauce to serve, optional

Nutritional information

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    Korean Chicken Lettuce Wraps


    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:

    Ingridiens for Korean Chicken Lettuce Wraps

    Steps to make Korean Chicken Lettuce Wraps


    Prepare marinade


    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.


    Marinate chicken


    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.


    Cook chicken


    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.


    Assemble chicken wraps


    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.

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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    Total Reviews: 1

    It's so amazing and easy! I highly recommend!

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