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Korean Lettuce Wraps

This is a fun food for kids to assemble at the table. I especially like this recipe because the vegetables are already in the dish, plus the lettuce leaves serve as an extra serving of vegetables. The filling can be made ahead of time and reheated just before serving.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 188 kcal

Ingredients

Stir-Fry Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons Korean red pepper paste gochujang
  • 1 tablespoon rice wine
  • 2 teaspoons agave nectar

Filling

  • 1 tablespoon oil
  • 2 cloves garlic minced
  • 2 slices ginger minced
  • 2 scallions minced
  • 1 pound ground chicken or turkey
  • 14 ounces coleslaw or broccoli slaw mix
  • 1 teaspoon sesame oil

For Serving

  • 12 Boston lettuce leaves
  • toasted sesame seeds

Instructions

  1. Mix together Stir-Fry Sauce.

  2. Heat oil on medium heat in a large skillet. Add garlic, ginger and scallions and stir until fragrant, about 15-20 seconds. Add ground chicken and cook about 3-4 minutes, until there is no more pink, breaking up pieces with a spatula. Drain meat juices from the skillet. Add coleslaw mix and toss until combined. Add Stir-Fry Sauce and toss to combine thoroughly. Cook 3-4 minutes, until vegetables are cooked through. Drizzle with sesame oil.

  3. To serve, spoon some of the filling onto a lettuce leaf. Sprinkle with sesame seeds. Hold in hands and eat!

Nutrition Facts
Korean Lettuce Wraps
Amount Per Serving
Calories 188 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 55mg18%
Sodium 445mg19%
Potassium 420mg12%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 5g6%
Protein 16g32%
Vitamin A 1945IU39%
Vitamin C 26.4mg32%
Calcium 66mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.