Recipes Korean-Style Chicken Wraps 4.0 (489) 4 Reviews 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.Plus: More Chicken Recipes and Tips By Grace Parisi Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Raymond Hom Total Time: 30 mins Yield: 6 Ingredients 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 Directions 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. Notes One Serving: 345 cal, 10.9 gm fat, 2.6 gm saturated fat, 12 gm carb, 1 gm fiber. Suggested Pairing 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. Rate it Print