Kimchi Chicken Lettuce Wraps are downright delicious and so fun to eat! Crisp butter lettuce is stuffed with ground chicken that’s tossed in a sweet and savory Korean miso sauce and topped with carrots, cucumber, mint, cilantro, kimchi and peanuts. I mean if you don’t make this dish, I might have to come over and make it for you! It’s sooooo GOOD!
You know whats fun? Serving a meal with a lot of little bowls of fillings and toppings and tasty things, and then letting everyone build their own! Also anything that allows me to bring food from plate by hand to my mouth, I’m in and I will love you forever. There’s a reason everyone loves taco night right?? You get to play with your food at the table! So fuuuuuun! (also tacos are just inherently amazing). But I’m not talking about tacos today. Let me introduce you to another amazing interactive meal you’ll want in heavy rotation, lettuce wrap night! Same concept, different flavors and they taste amaaaazing.
Secrets in the Sauce
The key to a killer lettuce wrap is the sauce. It’s where most of the flavor lives, so it’s gotta be good. The sauce in this recipe is a little masterpiece of savory goodness, umami flavor, a light sweetness with a touch of fiery heat. The shining stars of this recipe’s sauce are the miso and gochujang. Have you tried gochujang chile paste? It’s SO GOOD. And it’s easily one of my fav condiments for whenever something needs a little flavor pick-me-up. You can find most of the recipe ingredients in a grocery store. But if you can’t find them, it’s worth checking out an international or Asian market. You could, of course, easily find them online.
Kimchi Chicken Lettuce Wrap Toppings
So, lettuce wraps are mostly about the sauce, BUT the toppings is where all the fun happens. You can go minimal or heavy handed with what you put on top. Regardless, the toppings are super flexible. So, go with whatever sounds good to your taste buds. Here’s what we’re working with in this recipe:
- Shredded carrots and cucumber: Great for a crisp, cooling and crunchy layer. You could also try sprouts, radishes, bell peppers, red onion or spring onions.
- Kimchi: Zingy, crunchy flavor. Sunja’s is my fav store-bought kimchi. I find it in the refrigerated section at Whole Foods. Unfortunately, I haven’t seen it anywhere else. It seems more crunchy than others I’ve tried and it isn’t as high in sodium.
- Mint and cilantro: Fresh herbs brighten and bring life to anything. Fresh basil or chives would work nicely too.
- Crushed peanuts: Little nuggets of crunchy, nutty flavor. Try toasted sesame seeds or crushed cashews.
- Lettuce: A lettuce that will hold up to the weight of the filling is essential. Romaine or even cabbage will work, if bibb or boston lettuce are unavailable.
- Brown rice: Try using a noodle, like brown rice noodles or vermicelli.
Alternatives, Meal Prep Tips & Ideas
- Change up the protein: Use ground beef, ground turkey, sliced steak or chicken breast, or shrimp. Make it vegetarian with tofu.
- Make it a salad: Lay down a bed of torn lettuce, cabbage slaw or spring greens and top with cooked chicken mixture, veggies, kimchi, herbs and peanuts.
- Freezer-Friendly: To freeze for later, transfer the cooked chicken filling (making sure it’s cooled off) to a freezer-friendly container or ziplock storage bag. Store in the freezer for up to 3 months. When ready to use, either thaw in the fridge overnight or defrost in the microwave. Reheat the mixture on the stovetop or in the microwave, making sure it reaches 165F. Another option would be to put the frozen mixture in a slow cooker and cook on low for 6 to 8 hours.
- Make it a party: Grab your friends and get wild on these wraps together! Make a big batch of filling and set out bowls of rice, lettuce and all the different toppings with a ton of napkins for a next level build-your-own lettuce wrap party.
If you make these Kimchi Chicken Lettuce Wraps make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Kimchi Chicken Lettuce Wraps
- Prep Time: 15 Minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 4 Servings 1x
- Category: Main
- Cuisine: Korean
Description
Kimchi Chicken Lettuce Wraps stuffed with ground chicken that’s tossed in a sweet and savory Korean miso sauce and topped with carrots, cucumber, kimchi, mint, cilantro and peanuts. Super easy and flavor packed meal!
Ingredients
1 c. brown rice
2 c. low sodium chicken broth
2 Tbsp. mirin
2 Tbsp. gochujang fermented chile paste
2 Tbsp. white miso
2 Tbsp. coconut aminos
2 Tbsp. warm water
1 tsp. honey
1 Tbsp. sesame oil
1 Tbsp. grated ginger
2 cloves garlic, minced
1 serrano, minced
1 lb. ground chicken breast or thigh
For Serving:
1 large carrot, julienned
1/2 english cucumber, julienned
1 large or 2 smaller heads of bibb or boston lettuce
Mint, chopped
Cilantro, chopped
Kimchi
Crushed peanuts
Instructions
To prepare the rice, add the rice and water to a small pan. Bring to a boil, then reduce to a simmer and cover. Simmer until the water is absorbed, about 40 to 45 minutes. Or cook the rice in a multi cooker or rice cooker, according to the manufacturers instructions.
Meanwhile, in a small bowl whisk together mirin, chile paste, miso, coconut aminos, water and honey. Set aside.
Heat the sesame oil in a frying pan over medium-high heat. Add the ginger, garlic and serrano. Cook for one minute. Add ground chicken and cook, stirring and breaking up the meat into small pieces. When the chicken is just cooked through, add in the sauce mixture. Cook for another 2 minutes while stirring until the meat is evenly coated with the sauce. Spoon the chicken into lettuce cups with cooked rice and serve with carrots, cucumber, mint, cilantro, kimchi and peanuts.
Keywords: lettuce wraps, kimchi, korean lettuce wraps, miso, gochujang, chicken lettuce wraps, meal prep, freezer friendly, easy dinner
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