These healthy and flavorful Gochujang Grilled Chicken Lettuce Wraps are simple to make and packed with bold taste. A spicy-sweet gochujang-based marinade gives the chicken deep umami and a touch of heat, while quick-pickled carrots, crisp cucumber, fresh cilantro and green onion brighten each bite. These wraps make a great weeknight meal, and the chicken doubles nicely as a bowl topping over rice for an equally satisfying dinner.
Gochujang is a Korean condiment made from fermented soy, dried red chiles and other savory ingredients. It delivers a rich, savory-sweet flavor that complements grilled meats especially well. Gochujang is widely available in grocery stores; brands vary in heat level, so choose one that matches your preference. For a milder result, look for an “original” or mild variety rather than a labeled “spicy” version. The recipe below uses a balanced amount of gochujang so the final dish remains approachable for most palates.
Gochujang Grilled Chicken Lettuce Wraps
This recipe marinates boneless, skinless chicken thighs in a gochujang-forward sauce that becomes both the marinade and a finishing glaze. Grill the chicken until nicely charred, let it rest, then slice and build wraps with butter lettuce leaves, pickled carrots, cucumber, cilantro and toasted sesame seeds. Use the reserved portion of the marinade as a finishing sauce — a small drizzle adds bright, concentrated flavor.
Ingredients
For the Chicken Marinade + Sauce:
- 2 tbsp avocado oil
- 1 tbsp toasted sesame oil
- 2 tbsp coconut sugar
- 2 tbsp gochujang paste (choose your preferred heat level)
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 lb boneless, skinless chicken thighs, trimmed of excess fat
- 1/2 tsp kosher salt
For the Quick-Pickled Carrots:
- 1 cup matchstick carrots
- 1 tbsp rice vinegar
- Pinch of salt
For Serving:
- 1–2 heads butter lettuce, leaves separated, washed and dried
- 3 green onions, thinly sliced on the diagonal
- 2 mini cucumbers, thinly sliced on the diagonal
- 1/4 cup fresh cilantro leaves
- 1 tbsp toasted sesame seeds
- 1 lime, cut into wedges
Instructions
Marinate the Chicken
- In a large bowl, whisk together avocado oil, toasted sesame oil, coconut sugar, gochujang, coconut aminos, minced garlic and grated ginger until smooth. Reserve 1/3 cup of this mixture in a small bowl for serving later.
- Add the chicken and kosher salt to the remaining marinade. Toss to coat evenly, cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
Make the Quick-Pickled Carrots and Prep the Platter
- In a small bowl, combine the matchstick carrots, rice vinegar and a pinch of salt. Toss to coat and set aside to lightly pickle while you grill.
- Arrange your serving platter with butter lettuce leaves, sliced green onions, cucumbers, cilantro, and the pickled carrots so everything is ready when the chicken finishes cooking.
Grill the Chicken
- Preheat the grill to medium-high, roughly 350–400°F (175–205°C). Oil the grill grates lightly by dipping a folded paper towel in oil and wiping once across the hot grates with tongs—use just enough oil to prevent sticking and avoid flare-ups.
- Place the marinated chicken on the grill and cook for about 4 minutes per side, until golden and grill marks form. Keep the grill lid closed during cooking to maintain heat.
- After the initial sear, flip the chicken once more and reduce heat to medium-low (around 300°F / 150°C). Continue cooking 3–5 minutes more, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Transfer the chicken to a cutting board and let it rest 5–8 minutes before slicing. Resting allows the juices to redistribute for juicier slices.
Assemble the Wraps
- Layer two butter lettuce leaves to form a sturdy cup. Add a few pickled carrots, sliced chicken, cucumber slices and cilantro leaves. Sprinkle with toasted sesame seeds, drizzle a little of the reserved sauce over each wrap and finish with a squeeze of lime.
- Serve immediately and enjoy. Leftover grilled chicken is excellent served over rice or mixed greens as a bowl the next day.
Nutrition (approx.)
Calories: 441 kcal; Carbohydrates: 19 g; Protein: 50 g; Fat: 18 g; Fiber: 3 g; Sodium and other nutrient values are estimates and will vary with ingredient brands and portion sizes.
Tips & Variations
- If you prefer less heat, reduce the gochujang by half or use a milder brand. You can also balance spiciness with a touch more sugar or a squeeze of lime.
- Chicken thighs stay juicier on the grill, but boneless skinless chicken breasts can be used—watch cooking time closely so they don’t dry out.
- For a gluten-free option, use coconut aminos as listed. For a vegetarian version, swap grilled tofu or tempeh marinated the same way.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
Photography and styling credit: Modern Food Stories (photo credit acknowledged).