Korean Fried Chicken Lettuce Wraps
Prep: 15 minutes
Bake: 5 minutes • Serves: 4
4 cooked Oven-Fried Chicken Thighs, thinly sliced
1/4 cup plus 2 tablespoons reduced fat olive oil mayonnaise
2 tablespoons plus 3/4 teaspoon gochujang
2-1/4 teaspoons fresh lime juice
1/8 teaspoon black pepper
8 large bibb lettuce leaves
1 mini cucumber, thinly sliced
1/2 cup shredded carrots
2 tablespoons thinly sliced green onion
1/2 teaspoon black sesame seeds
1/4 cup plus 2 tablespoons reduced fat olive oil mayonnaise
2 tablespoons plus 3/4 teaspoon gochujang
2-1/4 teaspoons fresh lime juice
1/8 teaspoon black pepper
8 large bibb lettuce leaves
1 mini cucumber, thinly sliced
1/2 cup shredded carrots
2 tablespoons thinly sliced green onion
1/2 teaspoon black sesame seeds
1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Arrange chicken slices in single layer on prepared pan; bake 5 minutes or until heated through.
2. In small bowl, stir mayonnaise, gochujang, lime juice and pepper. Makes about 1/2 cup.
3. Serve chicken in lettuce leaves topped with mayonnaise mixture, cucumber, carrots and onion sprinkled with sesame seeds.
Approximate nutritional values per serving (2 lettuce wraps):
294 Calories, 18g Fat (3g Saturated), 112mg Cholesterol,
834mg Sodium, 12g Carbohydrates, 2g Fiber, 22g Protein
Chef Tip:
Serve lettuce wraps with brown rice or cauliflower rice.