Korean Fried Chicken Lettuce Wraps

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Korean Fried Chicken Lettuce Wraps

Prep: 15 minutes
Bake: 5 minutes • Serves: 4

4 cooked Oven-Fried Chicken Thighs, thinly sliced
1/2 cup olive oil mayonnaise
3 tablespoons gochujang
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
8 large bibb lettuce leaves
1 mini cucumber, thinly sliced
1/2 cup shredded carrots
2 tablespoons thinly sliced green onion
1/2 teaspoon black sesame seeds

1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Arrange chicken slices in single layer on prepared pan; bake 5 minutes or until heated through.

2. In small bowl, stir mayonnaise, gochujang, lime juice, salt and pepper. Makes about 3/4 cup.

3. Serve chicken in lettuce leaves topped with mayonnaise mixture, cucumber, carrots and onion; sprinkle with sesame seeds.

Approximate nutritional values per serving (2 lettuce wraps):
335 Calories, 21g Fat (4g Saturated), 115mg Cholesterol, 1214mg Sodium,
14g Carbohydrates, 2g Fiber, 6g Sugars, 0g Added Sugars, 22g Protein

Chef Tip:
Serve lettuce wraps with brown rice or cauliflower rice.

Dietitian’s Dish:
Wrapping a flavorful meal in a lettuce leaf is another simple way to boost the veggies in your diet.