Korean Chicken Lettuce Wraps

  • Ready in 2h 20m

  • Serves 4

  • 510 calories

  • 69.81g carbs

Korean Chicken Lettuce Wraps is a gluten free and dairy free hor d'oeuvre. One serving contains 510 calories, 33g of protein, and 13g of fat. For $3.45 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of bibb lettuce leaves, brown sugar, canolan oil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Korean cuisine. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 2 hours and 20 minutes.

13 ingredients

  1. 12 bibb lettuce leaves
  2. 1/4 tsps black pepper
  3. 1 cup brown rice
  4. 2 tsps canola oil
  5. 2 tbsps dark brown sugar
  6. 2 tbsps dark sesame oil
  7. 24 slice english cucumber
  8. 1 tbsp garlic
  9. 4 green onions
  10. 1 tbsp bbq sauce
  11. 3 tbsps lower sodium soy sauce
  12. 1 tsp sesame seeds
  13. 1 lb skinless boneless chicken breast halves

Instructions

  1. Combine first 6 ingredients in a large zip-top plastic bag.
  2. Place 2 tablespoons soy sauce mixture in a small bowl; set aside.
  3. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
  4. Cook rice according to package directions.
  5. Remove chicken from bag; discard marinade.
  6. Heat a large skillet over medium-high heat.
  7. Add oil to pan; swirl to coat.
  8. Add chicken; cook 2 minutes on each side or until done.
  9. Sprinkle sesame seeds over chicken.
  10. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions.
  11. Serve with reserved 2 tablespoons soy sauce mixture.
Korean Chicken Lettuce Wraps

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