Korean Chicken Lettuce Wraps
Ingredients
The sauce
-
¼
cup
low sodium soy sauce or tamari
-
2
teaspoons
light brown sugar
-
1
teaspoon
sesame oil
-
½
teaspoon
crushed red pepper flakes
The filling
-
1
lb
lean ground chicken
-
¼
cup
chopped yellow onion
-
2
cloves
garlic, crushed
-
1
teaspoon
grated ginger
For the wraps
-
12
large leaves
outer lettuce leaves (such as green leaf or Bibb lettuce)
-
2¼
cups
cooked brown rice or quinoa
-
2
tablespoons
Gochujong
-
½
tablespoon
sesame seeds, plus more for topping
-
2
sliced
scallions (white and green parts)
Instructions
- Combine the soy sauce, brown sugar, sesame oil, and red pepper flakes in a small bowl.
- Heat a large deep nonstick skillet over high heat, spray with oil, and add the ground chicken. Cook for about 5 minutes, breaking the meat up with a wooden spoon until cooked through.
- Add the onion, garlic, and ginger to the skillet and cook for 1 minute.
- Pour the sauce over the chicken, cover, and simmer on medium-low for 5 minutes.
- To assemble the lettuce wraps, place 3 tablespoons of brown rice over each leaf, top with 3½ tablespoons of chicken, Gochujong, sesame seeds, and scallions.
- Wrap the leaves around the filling like burritos and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
375
Total fat
13g
Total carbohydrates
40g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
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