Korean-Style Chicken Wraps


Main Dish
Korean-Style Chicken Wraps

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Lettuce leaves topped with sliced chicken  chicken, shredded carrots, sliced radishes, and sliced cucumbers

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    Crunchy, refreshing, spicy, and we can't forget oh-so-delicious. Give our lettuce wraps a try and top with Quick Cucumber Chili for an extra punch of flavor.

    Recipe Tags

    Servings and Ingredients

    Cucumber Kimchi
    ¼ c. Hy-Vee Sriracha
    3 tbsp. rice wine vinegar or Hy-Vee Select white wine vinegar
    1 tbsp. ginger paste or grated fresh ginger
    1 tbsp. Hy-Vee honey
    1 tbsp. fish sauce
    ½ tbsp. sesame oil
    3 English cucumbers, thinly sliced
    1 tbsp. toasted sesame seeds
    Chicken Wraps
    ⅓ c. hoisin sauce
    ¼ c. Hy-Vee light soy sauce
    2 tbsp. Hy-Vee honey
    1 tbsp. fresh garlic, minced
    1 tbsp. fresh ginger, grated
    1 tsp. chili garlic hot sauce
    1 tsp. sesame oil
    4 (6 oz) chicken breast halves
    24 large leaves butter leaf lettuce
    1 c. shredded carrots
    2 radishes, thinly sliced
    4 green onions, thinly sliced
    1 Serrano pepper, sliced, optional
    Sesame seeds, optional
    Lime slices, optional

    Things To Grab

    • Charcoal or gas grill
    • Small bowl
    • Silicone pastry brush
    • Meat thermometer
    • Cutting board


    Top with Quick Cucumber Kimchi. Click HERE for recipe.

    1. Prepare Quick Cucumber Kimchi; cover and refrigerate.
    2. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
    3. Combine hoisin sauce, soy sauce, honey, garlic, ginger, chili garlic sauce and sesame oil in a small bowl. Reserve two-thirds hoisin mixture in a bowl for serving.

    4. Brush chicken with remaining one-third hoisin mixture. Grill for 10 minutes or until chicken is no longer pink (165 degrees), turning once. Transfer to a cutting board; let stand for 10 minutes. Cut into thin slices.
    5. To assemble each wrap, overlap three lettuce leaves on a work surface. Top with chicken. Drizzle with reserved hoisin mixture. Add Quick Cucumber Kimchi, carrots, radishes, green onions and serrano pepper slices. Sprinkle with sesame seeds. If desired, serve with lime slices.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen

    Nutrition facts


    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 125mg
    • Sodium: 2160mg
    • Total Carbohydrates: 45g
    • Protein: 45g

    Daily Values

    Vitamin A 210%
    Vitamin C 90%
    Iron 20%
    Calcium 15%