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Korean Chicken Wrap


This is delicious as a lettuce wrap or salad or over brown rice

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Rate this recipe 4.8/5 (4 Votes)


  • For Chicken
  • 1/4 cup Hoisin Sauce
  • 1/4 cup low sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp ginger paste or 1 tbsp finely grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tsp Asian Chili garlic sauce
  • 1 tsp sesame oil
  • Salt and Pepper to taste
  • 3 pounds skinless,boneless chicken thighs, trimmed of visible fat
  • For Wrap
  • Hoisin Sauce
  • 1 head green leaf lettuce, separated into leaves, washed
  • 1 english cucumber, peeled and cut into 2" matchsticks
  • 1 cup shredded carrots
  • 3 scallions, cut into 2" matchsticks
  • lime wedges for serving ( optional for squeezing over chicken



Step 1

1.In a medium bowl, combine hoisin sauce, soy sauce, honey, ginger, garlic,chili-garlic sauce and sesame oil, Season with salt and pepper. Add chicken, combine and marinate in the refrigerator for one hour
2.Remove Chciken from marinade, reserve the marinade for brushing the chicken when grilling.
3. Cook chicken over medium heat for 10 minutes, turning once. Brush with sauce. Cook until golden brown, about 3 minutes or until cooked
4.Transfer chicken to cutting board and let stand for 5 minutes. then cut into 1/2 inch strips
5.Arrange Chicken and lettuce on a platter and serve with hoisin sauce, carrots , cucumbers and scallions in separate bowls

Note: can also layer as a salad;lettuce,chicken, carrots, cucumbers and scallions and drizzle hoisin sauce over salad or serve over brown rice


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