Korean Chicken Lettuce Wraps

Korean Chicken Lettuce Wraps Recipe

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Vickie Parks


Korean Chicken Lettuce Wraps

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4 (3 lettuce wraps for each serving)
2 Hr 15 Min
1 Hr 15 Min


2 1/2 Tbsp
low-sodium soy sauce
2 Tbsp
dark brown sugar
1 1/2 Tbsp
dark sesame oil
1 Tbsp
gochujang sauce (available in most asian markets; otherwise mix together 1/2 tbsp sriracha sauce and 1/2 tbsp miso soybean paste)
1 Tbsp
fresh garlic, minced
1/4 tsp
black pepper
1 lb
skinless boneless chicken breasts, thinly sliced
1 c
uncoooked long-grain brown rice
2 tsp
canola oil
1 tsp
toasted sesame seeds
bibb lettuce leaves, rinsed and dried
english cucumber slices
green onions, diagonally sliced into 1-inch strips

How to Make Korean Chicken Lettuce Wraps


  • 1Combine soy sauce, brown sugar, sesame oil, gochujang sauce, garlic and pepper 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.
  • 2Cook rice according to package directions.
  • 3Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Sprinkle sesame seeds over chicken.
  • 4To assemble lettuce cups: 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 sliced green onions. Drizzle equal portions of the reserved soy sauce mixture over each lettuce cup. Serve immediately.

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About Korean Chicken Lettuce Wraps

Course/Dish: Chicken, Salads
Main Ingredient: Chicken
Regional Style: Korean