I have made this claim before, but I'm going to do it again... I love me some lettuce wraps!! I could eat these at least three times a week (gotta leave room for mac and cheese, you know) and never get sick of them! I have posted a few different kinds and if I had to pick a favorite, I would bow out gracefully, as I have no clue how I could ever pick. These definitely rank up on the top three!!
Now, these are a bit different than the original recipe, as I have added rice and cucumber. You can easily leave those two things out, but I think it would be a shame to. Both add just a little bit more to the meal and make it hearty and light all at the same time. No matter how you decide to make them, all I am saying is.. Make them - you will not regret it!!!
Korean Style Lettuce Wraps
Adapted from Food & Wine
2 Tablespoons Hoisin
2 Tablespoons soy sauce
1 Tablespoon honey
1/4 teaspoon ground ginger
1 garlic clove, finely minced
1 teaspoon Sambal Oleke (chili paste)
drop of sesame oil
2 boneless, skinless chicken breasts
Green leaf lettuce
Cooked rice (1-2 cups)
English cucumber slices
Grilled green onions, sliced
In a small bowl or measuring cup, mix together the hoisin, soy sauce, honey, ginger, garlic, chili paste and sesame oil until well combined. Rinse chicken and pat dry with a paper towel. Place the chicken in a shallow dish or a resealable plastic bag and pour the marinade over it. Seal or cover and place in refrigerator for at least 2 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to cool for 10 minutes. Thinly slice once chicken has cooled.
To build the wrap - start with a leaf of lettuce, top with rice, cucumber slices, grilled green onions and then the chicken. Drizzle on some Srircha if desired. Serve and enjoy!
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