Kimchi-Seasoned Chicken Lettuce Wraps
Kimchi-Seasoned Chicken Lettuce Wraps
This chicken lettuce wrap recipe elevates an often bland lunch into a flavor-packed meal impressive enough to serve at your next get together. Lightly charred cabbage becomes the heart of a fresh kimchi-seasoned slaw that pairs with spicy grilled chicken for lettuce wraps that have zingy flavor in every element.
We made this recipe on the Current grill, but you can make it on your grill.
Ingredients
Chicken
- 1 Lbs Chicken Breast
- 1 Tbsp Olive Oil
- 3 Tbsp Kimchi Seasoning
Slaw
- 1/2 Head Napa Cabbage
- 1/2 Tbsp Olive Oil
- 1/2 Cup Carrots Shredded
- 1/2 Cup Green Onion Tops Chopped
- Garnish Kimchi Seasoning
Serving
- 1 Head Boston Lettuce
Directions
1
In a bowl, toss the chicken breast in olive oil and Kimchi Seasoning until it is well coated.
2
Preheat your Current grill to 400F.
3
Place the seasoned chicken on the grill and sear. Cook for 8 minutes.
4
Flip the chicken and then continue cooking until the internal temperature reaches 165oF (usually about 7-10 minutes).
5
Take the chicken off the grill and let it rest for 3-4 minutes before chopping into 1⁄2 inch cubes.
6
Cut the half cabbage in half again along the core to create two even wedges.
7
Lightly brush the napa cabbage with olive oil and season generously with Kimchi Seasoning.
8
Place the cabbage on the grill for 2 minutes, flip and grill an additional 2 minutes to char.
9
Remove the cabbage from the grill and shred. Combine the shredded cabbage with the carrots and green onion. Add more Kimchi seasoning to taste.
10
Wash the Boston lettuce and break off the large leaves.
11
Scoop slaw and Kimchi chicken into a leaf of lettuce. Garnish with green onion, wrap, and eat.
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