chicken lettuce wraps with korean style chicken in taco holder

Korean-Style Lettuce Wraps

Make these low-carb, high-protein Korean-Style Chicken Lettuce Wraps for a delicious, healthy weeknight meal the entire family will love! 

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Fat 13 Carbs 40 Protein 30
Yield 4 servings 1x


  • 1/4 cup low sodium soy sauce (or tamari)
  • 2 teaspoons light brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • cooking spray
  • 1 lb. lean ground chicken
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger

For the Wraps

  • 12 large outer lettuce leaves such as green leaf or Bibb lettuce
  • 2 1/4 cups cooked brown rice (or quinoa)
  • 2 tablespoons Gochujong, or more if desired
  • 1/2 tablespoon sesame seeds, plus more for topping
  • 2 sliced scallions, white and green parts


  1. Combine the soy sauce, brown sugar, sesame oil and red pepper flakes in a small bowl.
  2. Heat a large deep nonstick skillet over high heat, spray with oil and add the ground chicken. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes. Add the onion, garlic and ginger and cook 1 minute. Pour the sauce over the chicken, cover and simmer on medium-low 5 minutes.
  3. To assemble the lettuce wraps, place 3 tablespoons brown rice over each leaf, top with 3 1/2 tablespoons of chicken, Gochujong, sesame seeds and scallions. Wrap the leaves over the rice and meat into little burrito like bundles and eat right away.

Nutrition Facts

Serving Size: 1/4 Calories: 375 Sugar: 6 Sodium: 787 Fat: 13 Carbohydrates: 40 Fiber: 3 Protein: 30
Author: Lee HershCategory: DinnerMethod: Stove topCuisine: Korean

Keywords: chicken lettuce wraps

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