Korean Chicken Wraps

  • Yield: servings


For marinade
1/4cup soy sauce
2tablespoons rice vinegar
2teaspoons sesame oil
3tablespoons sugar
1tablespoon red chili paste (preferably Korean gochujang)
1tablespoon grated ginger
3-- scallions, thinly sliced
2cloves garlic, finely minced
4-- or 5 cracks of black pepper
For wraps
1pound chicken breast tenders, thinly sliced
8ounces (about 5 or 6) shiitake mushrooms, thinly sliced
1small onion, quartered and thinly sliced
1large green bell pepper, sliced into bite sized strips
2tablespoons vegetable or canola oil
1teaspoon toasted sesame seeds
1-- scallion, very thinly sliced on the bias
1small red chili, thinly sliced (optional)


Prepare the marinade by stirring together the soy sauce, rice vinegar, sesame oil, sugar, chili paste, ginger, scallions, garlic and pepper in a large bowl. Add chicken, shiitakes, onion and bell pepper and marinate for 30 minutes.

Pull off 8-10 of the lettuce leaves and rinse well. Drain on a paper towel until ready to use.

Heat oil in a large pan over high heat until pan is very hot. Cook the chicken and vegetables, stirring constantly, until the chicken is cooked and the marinade is evaporated and caramelized into a sticky sauce (about 5 minutes).

Arrange lettuce leaves on a large platter and add a scoop of chicken/vegetable mixture to the center of each. Or for family-style presentation, arrange the lettuce leaves in a stack on a plate with a large bowl of the chicken/vegetable mixture. Garnish may be sprinkled over each wrap (if arranged on a platter) or served in little bowls for self-service (if serving family style).

Serve with steamed rice.