Sweet and Spicy Chicken Lettuce Wraps with Sesame Slaw

These sweet and spicy chicken lettuce wraps are the perfect quick and healthy dinner. Tender chicken is coated in a bold sauce made with bulgogi and gochujang, then served in crisp lettuce cups with a tangy sesame slaw. It’s a flavor-packed meal that comes together in just 15 minutes.

The combination of sweet, spicy and savory flavors is balanced by the cool, crunchy slaw and fresh scallions. Each bite is a delightful mix of textures and tastes. Whether you’re looking for a low-carb option or just a delicious weeknight dinner, these lettuce wraps are sure to satisfy.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

20 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. Trim and thinly slice scallions, separating white and green parts. 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 too large, cut them into smaller, bite-sized pieces.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken in a single layer. Cook, stirring occasionally, until browned and cooked through, about 4-6 minutes. In the last 30 seconds of cooking, add the scallion whites and stir to combine.
4. 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).
5. Reduce the heat under the pan with the chicken to medium-low. Stir in the bulgogi sauce, gochujang sauce and 2 tablespoons water (4 tablespoons for 4 servings). Cook, stirring frequently, until the sauce has thickened and the chicken is well coated, about 1-2 minutes. If the sauce becomes too thick, add splashes of water until you reach the desired consistency.
6. Add the sesame dressing and half of the sesame seeds (reserve the rest for garnish) to the bowl with the cabbage and carrot mixture. Toss to combine.
7. Divide the lettuce leaves between plates. Fill each leaf with the sesame slaw. 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, you can substitute ground turkey, pork or even tofu for the chicken. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make this dish gluten-free?

Check the labels on your bulgogi sauce, gochujang and sesame dressing to ensure they are gluten-free. Many brands offer gluten-free versions.