Korean Style Lettuce Wraps

Printed from Jenn's Food Journey, 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
Srircha (optional)


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!