Korean Lettuce Wraps

This is a fun food for kids to assemble at the table. I especially like this recipe because the vegetables are already in the dish, plus the lettuce leaves serve as an extra serving of vegetables. The filling can be made ahead of time and reheated just before serving.

1 tablespoon grapeseed or other flavorless oil
2 cloves garlic, minced
2 thin slices ginger, minced
2 scallions, minced
1 pound ground chicken or turkey
1 package (14-ounce) coleslaw or broccoli slaw mix

Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons Korean red pepper paste (gochujang)
1 tablespoon rice wine 
2 teaspoons agave nectar

1 teaspoon sesame oil

12 Boston lettuce leaves
toasted sesame seeds, for garnish

To make Stir Fry Sauce, mix soy sauce, red pepper paste, rice wine and agave nectar together. Set aside.

Heat oil on medium heat in a large skillet. Add garlic, ginger and scallions and stir until fragrant, about 15-20 seconds. Add ground chicken and cook about 3-4 minutes, until there is no more pink, breaking up pieces with a spatula.  Drain meat juices from the skillet.  Add coleslaw mix and toss until combined. Add Stir-Fry Sauce and toss to combine thoroughly. Cook 3-4 minutes, until vegetables are cooked through. Drizzle with sesame oil.

To serve, spoon some of the filling onto a lettuce leaf. Sprinkle with sesame seeds. Hold in hands and eat!

This printable recipe is from Jeanette's Healthy Living.