Korean-Style Chicken Wraps

• Recipe by Grace Parisi

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.

Ingredients

1. Hoisin sauce
2. 1/4 cup low-sodium soy sauce
3. 2 tablespoons honey
4. 1 tablespoon finely grated fresh ginger
5. 2 garlic cloves, minced
6. 1 teaspoon Asian chili-garlic sauce
7. 1 teaspoon Asian sesame oil
8. Salt and freshly ground pepper
9. 3 pounds skinless, boneless chicken thighs, trimmed of visible fat
10. Vegetable oil, for brushing
11. 1 head green leaf lettuce, separated into leaves
12. 1 small cucumber, peeled and cut into 2-inch matchsticks
13. 3 scallions, cut into 2-inch matchsticks
14. Lime wedges, for serving

Directions

1. 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.
2. 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.
3. 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.

Notes

One Serving: 345 cal, 10.9 gm fat, 2.6 gm saturated fat, 12 gm carb, 1 gm fiber.