Spicy Gochujang Chicken Lettuce Wraps with Sesame Slaw

These spicy gochujang chicken lettuce wraps are the perfect balance of sweet heat and fresh crunch. Tender chicken is coated in a bold bulgogi-gochujang sauce, then piled into crisp lettuce cups with a tangy sesame cabbage slaw. A sprinkle of scallions and sesame seeds adds the finishing touch.

Ready in just 20 minutes, this one-pan meal is ideal for busy weeknights when you want something flavorful without the fuss. The slaw comes together in the microwave and the chicken cooks in a single skillet-minimal cleanup, maximum taste.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice the scallions, separating the white parts from the green tops. Halve the lime. Trim the root end from the lettuce and separate the leaves.
2. Open the package of chopped chicken and drain off any excess liquid. Season the chicken all over with garlic powder, salt and pepper. If any pieces are large, cut them in half. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. During the last 30 seconds, add the scallion whites and stir to combine.
3. In a medium microwave-safe bowl, combine the red cabbage and carrot mix, 1 teaspoon sugar (2 teaspoons for 4 servings) and the juice from the lime. Season with salt and pepper. Microwave until the cabbage is slightly softened, 30-60 seconds. Set aside-you’ll finish the slaw in step 5.
4. Reduce the heat under the pan with the chicken to medium-low. Stir in the bulgogi sauce, gochujang and 2 tablespoons water (4 tablespoons for 4 servings). Cook, stirring frequently, until the sauce thickens and coats the chicken, 1-2 minutes. If the sauce becomes too thick, add a splash of water to reach your desired consistency.
5. Add the sesame dressing and half the sesame seeds (reserve the rest for garnish) to the bowl with the cabbage and carrot mixture. Toss to combine.
6. Divide the lettuce leaves among plates. Fill each leaf with the sesame slaw, then top with the chicken and any remaining sauce from the pan. Garnish with the scallion greens and remaining sesame seeds. Drizzle with hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, ground turkey, pork or tofu would work well. Adjust cooking time as needed.

What can I substitute for gochujang?

Gochujang adds a unique sweet-spicy flavor, but you can substitute with sriracha or another chili paste mixed with a little sugar.

How do I store leftovers?

Store the chicken and slaw separately in airtight containers in the refrigerator for up to 2 days. Assemble wraps just before serving.