Korean-Style Chicken Wraps
- TOTAL TIME: 30 MIN
- SERVINGS: 6
This Korean-inspired dish is great for people trying to cut down on carbohydrates, because the meat is wrapped in lettuce instead of served on bread.
- Hoisin sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon Asian chili-garlic sauce
- 1 teaspoon Asian sesame oil
- Salt and freshly ground pepper
- 3 pounds skinless, boneless chicken thighs, trimmed of visible fat
- Vegetable oil, for brushing
- 1 head green leaf lettuce, separated into leaves
- 1 small cucumber, peeled and cut into 2-inch matchsticks
- 3 scallions, cut into 2-inch matchsticks
- Lime wedges, for serving
- Light a grill. In a medium bowl, combine 1/4 cup of hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil. Season the barbecue sauce with salt and pepper.
- Brush the chicken lightly with vegetable oil and season with salt and pepper. Grill the chicken over a hot fire, turning occasionally, until golden and almost cooked through, about 10 minutes. Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.
- Arrange the chicken and lettuce on a platter. Allow guests to make their own wraps by brushing a small amount of hoisin sauce on a lettuce leaf, topping it with cucumber, scallions, chicken and a squeeze of lime and rolling it up.
A full-bodied but not-too-intense red will best highlight the dark chicken meat and the sweet, deep soy sauce. Look for a Malbec from Argentina.
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Congratulations to Mei Lin, winner of Top Chef Season 12.