Chicken & Marinade
- 1 lb boneless, skinless chicken thighs, cut into strips
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
Crunchy Slaw
- 2 cups napa cabbage, shredded
- 1 cup red cabbage, thinly sliced
- 1 medium carrot, julienned
- 4 radishes, thinly sliced
- 3 green onions, thinly sliced
- 2 tbsp fresh cilantro, chopped
Slaw Dressing
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- Salt and pepper to taste
To Assemble
- 12 large butter or romaine lettuce leaves
- 1 tbsp toasted sesame seeds
- 1 red chili, thinly sliced (optional, for garnish)
- Lime wedges (optional)
Instructions
1
Prepare the Marinade: In a bowl, whisk together gochujang, soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar until smooth. Add chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
2
Make the Slaw: In a large bowl, combine shredded napa cabbage, sliced red cabbage, julienned carrot, sliced radishes, green onions, and chopped cilantro. Toss gently to distribute evenly.
3
Dress the Slaw: In a small bowl, whisk together rice vinegar, lime juice, honey, sesame oil, and toasted sesame seeds. Season with salt and pepper to taste. Pour the dressing over the slaw and toss until well coated. Refrigerate until ready to serve.
4
Cook the Chicken: Heat a large nonstick skillet or grill pan over medium-high heat. Add the marinated chicken strips in an even layer and cook for 7 to 9 minutes, stirring occasionally, until the chicken is deeply caramelized and cooked through to an internal temperature of 165°F. Remove from heat.
5
Assemble the Wraps: Arrange lettuce leaves on a serving platter. Fill each leaf with a generous portion of cooked chicken, then top with the crunchy slaw. Garnish with toasted sesame seeds and sliced red chili. Serve with lime wedges on the side.
6
Serve: Serve immediately while the chicken is warm and the slaw is crisp. Enjoy fresh for the best texture and flavor.
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