Gluten-Free Korean BBQ Chicken Lettuce Wraps
Tender, flavorful Korean BBQ chicken served in crisp lettuce cups, offering a light and refreshing lunch. Soy-free and gluten-free.
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Ingredients
- about 450 g Ground chicken
- 1/4 cup Coconut aminos
- 2 tbsp Brown sugar
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 1/2 tsp Gochugaru (Korean chili flakes)
- 2 tbsp Green onions, chopped
- 1 tbsp Sesame seeds
- 1 head Lettuce leaves (butter or romaine)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine ground chicken, coconut aminos, brown sugar, garlic, ginger, sesame oil, rice vinegar, and gochugaru. Mix well.
- 2Heat a large skillet over medium-high heat.
- 3Add the chicken mixture and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
- 4Stir in green onions and sesame seeds.
- 5Serve the chicken mixture in lettuce leaves.
Substitutions
Soy sauce → Coconut aminos
Provides the savory umami flavor without soy.
Wheat flour wraps → Lettuce leaves
For gluten-free wrap.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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