Gochujang Chicken Lettuce Wraps

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 1/4 lb ground chicken
• 3 Tbsp gochujang paste
• 2 Tbsp soy sauce or tamari
• 1 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp honey
• 1 Tbsp grated fresh ginger
• 3, minced garlic cloves
• 1 Tbsp neutral oil
• 2 medium carrots
• 4 green onions
• 2 heads butter lettuce or romaine hearts
• 1 small cucumber
• 1 Tbsp toasted sesame seeds
• for serving lime wedges

Instructions

1. 1In a small bowl whisk together the gochujang, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until a smooth sauce forms; set aside.
2. 2Heat the neutral oil in a large nonstick skillet over medium-high heat. Add the ground chicken and break it up with a wooden spoon; cook 5–6 minutes until no pink remains and some bits start to brown.
3. 3Pour the gochujang sauce over the cooked chicken. Stir constantly for 2–3 minutes so the sauce thickens, coats every crumble, and turns glossy and sticky. Remove from heat.
4. 4While the chicken cooks, peel and julienne or finely shred the carrots, thinly slice the green onions (whites and greens), and dice the cucumber into small cubes. Separate and wash the lettuce leaves, patting them completely dry so they stay crisp.
5. 5Taste the chicken mixture and adjust with a pinch more honey or soy if you want it sweeter or saltier. Stir in half of the green onions.
6. 6Arrange the lettuce cups on a platter or four plates. Spoon a generous amount of the hot gochujang chicken into each leaf.
7. 7Top each wrap with shredded carrot, diced cucumber, remaining green onions, and a sprinkle of toasted sesame seeds. Squeeze a little lime over the top just before eating.
8. 8Serve immediately while the chicken is warm and the lettuce is cool and crunchy. Leftover filling keeps 3 days refrigerated and reheats well for next-day lunch wraps.