Kimchi Chicken Lettuce Wraps

By Alexa Weibel

Updated Oct. 12, 2023

Kimchi Chicken Lettuce Wraps
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(883)
Comments
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For the fastest path to deliciousness, select ingredients that punch above their weight. This weeknight recipe leans on just five primary ingredients — ground chicken, lettuce and rice form the foundation; kimchi adds depth and hoisin lends sweetness — for a fresh spread that cooks in just 15 minutes. Bracing and assertive, kimchi doesn’t slip into this dish; it dominates. Though each jar of kimchi is unique, its salty, spicy and tangy notes reign. You’ll cook off a portion of the chopped fermented cabbage with the chicken, taming its taste and texture, then use the remainder as a garnish. To offset kimchi’s assertiveness, the chicken is glazed with hoisin sauce, which adds sweetness, color and glossiness. Set the chicken mixture, kimchi, lettuce and rice in separate bowls for tableside assembly — less work for the cook, more fun for the guests.

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Ingredients

Yield:4 servings
  • 1½tightly packed cups store-bought or homemade kimchi (about 10 ounces)
  • 2tablespoons canola or vegetable oil
  • 1pound ground chicken (preferably dark meat)
  • Salt and black pepper
  • 3tablespoons hoisin sauce, plus more for serving
  • Lettuce leaves (preferably 2 heads bibb lettuce or 1 large head red-leaf lettuce)
  • 3 to 4cups warm cooked short-grain rice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

889 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 145 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 33 grams protein; 875 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Finely chop the kimchi (or pulse in a food processor); transfer about two-thirds to a small serving bowl, reserving the remainder for the chicken.

  2. Step 2

    In a large nonstick skillet, heat the oil over medium-high. Add the chicken, season with salt and pepper, and cook, crumbling it occasionally with a spoon, until starting to brown, about 5 minutes. Stir in the hoisin sauce and then the reserved kimchi, and stir occasionally until chicken is glossy and cooked through, about 4 minutes. Season to taste with salt and pepper.

  3. Step 3

    Add the chicken mixture, lettuce leaves and rice to separate serving bowls. Assemble lettuce wraps by first adding a spoonful of rice, then chicken mixture and then kimchi; devour swiftly. Serve with more hoisin, if desired, for extra sweetness.

Ratings

5 out of 5
883 user ratings
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Comments

tyler

Was a wonderful way to repurpose leftover chicken. I added toasted cashews and cilantro for color and crunch. Delicious

Teddi

I am wondering if this couldn't be made into a salad. Cook the chicken as directed and combine with chopped kimchi. Toss it with a little rice and appropriate amount of lettuce. Less messy to eat.

IreneM

Used the recipe as written except I squeezed lime on the wrap. It was too sweet for me. Next time I will add onions and jalapeños to the chicken and use only 2 tablespoons of hoisin and keep the addition of lime juice.

BK

@A R Did you add the peanuts to the skillet or uncooked in a serving bowl?

Sunny

This simple recipe turned out to be a delightful surprise! I followed some user suggestions and added jalapeño peppers, onions, a squeeze of lime, and fresh cilantro before serving — it was absolutely delicious!

kay RI

Made this with firm tofu but first tossed the tofu with some oil, cornstarch, onion and garlic powder,oyster sauce, hoisin and put it in the air fryer until crunchy. Then stirfried it with the cut up kimchi. Assembled with rice, chopped toasted peanuts, chopped sugarsnaps for crunch and cilantro.. served with a dab of siracha…

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