Korean Lettuce Cups with Kiwifruit-Cucumber Salsa
Preparation: 20 min.
Cooking: 0 min.
Total: 20 min.
- 4 Tbsp gochujang sauce ( Korean chili pepper paste )*
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
- 2 Cup shredded cooked chicken
- 2 kiwi fruit , peeled and chopped
- 1/2 Cup chopped cucumber
- 4 Tbsp chopped red bell pepper
- 2 Tbsp chopped onions
- 2 Tbsp chopped fresh cilantro
- 8 Bibb lettuce leaves
- limes , cut into wedges
In medium microwavable bowl, stir together gochujang sauce, soy sauce and sesame oil. Stir in chicken. Cover loosely with waxed paper. Heat on High power 1 to 2 minutes, stirring halfway through heating, until hot.
In small bowl, stir together kiwifruit, cucumber, bell pepper, onion and cilantro.
For each lettuce cup, spoon about 1/4 cup chicken mixture and a scant 1/4 cup salsa onto lettuce leaf. Serve with a lime wedge.
*Sriracha sauce or barbecue sauce can be substituted for the gochujang sauce.
Recipe tips: 1 pound medium cooked and shelled shrimp can be substituted for the chicken. A serrated peeler works best for peeling kiwifruit.