Korean Lettuce Wraps

by MildlyManicMom on July 11, 2012

While we were vacationing in Austin, Texas we visited a fabulous waterpark called Schlitterbahn.  All day in the sun with four kids between 12 and 15!  I promise I went on every big slide they wanted.  We had a blast and when we went back to my brother’s house, he had these Koren Lettuce Wraps waiting for us.  All of the kids and one particularly brave and hungry grown up scarfed these down.

I had been hesitant to try lettuce wraps with the kids though I’m not sure why.  These had flavor and crunch and certainly passed the healthy test by using ground turkey and packaged broccoli slaw.  My brother shared the recipe and I decided to try it out on my friends during our beach trip this week.

The original recipe came from Jeanette’s Healthy Living; I tweaked the recipe as usual so it fit better for my pantry.  The original recipe called for rice wine which I omitted and also for Korean red pepper paste.  My brother shared his favorite Korean sauce which I found at the local Earthfare here in Asheville.  I used this in place of the red pepper paste and it gave just the right amount of sweetness and spiciness.  For the people in your group that like things a little spicier, set out the rest of the bottle for them to top the wraps.

You can use either ground turkey breast or ground chicken breast – they both hold the flavors of the rest of the ingredients.  Here is the recipe for four hungry people.  I have doubled this both times I have made it and the leftovers reheat well.

Korean Lettuce Wraps

Make the sauce by mixing together 2 tablespoons of low sodium soy sauce, 2 tablespoons of Annie Chun’s Korean Sweet and Spicy Sauce and 2 teaspoons agave nectar.  Set aside.

Heat 1 tablespoon of olive oil in a large skillet.  Add 2 cloves of minced garlic, 2 minced thin slices of fresh ginger, and 2 tablespoons of chopped onion (green onions are good here but use a regular onion if needed).  Stir about 20 seconds until the smells meld. Add 1 pound ground turkey or chicken breast and cook until it is no longer pink.  Break this up as you go.  Drain the meat in a colander to remove any fat.  Add the meat back to the pan and add 1 14-ounce package of broccoli slaw mix.  Stir to combine.  Add the sauce – mixing thoroughly – and cook until the vegetables are softened, about 5 more minutes.

Use either romaine lettuce leaves or Boston lettuce to wrap the meat.  Eat with your hands and enjoy!


These are a great gateway recipe for Korean food!  My tween even asked for seconds.  Let me know if you have other lettuce wrap recipes to share.

~ The Mildly Manic Mom


{ 3 comments… read them below or add one }

Jeanette July 12, 2012 at 2:33 am

Thanks for sharing my recipe – love how you found a way to simplify this family favorite.


MildlyManicMom July 12, 2012 at 1:00 pm

I was so excited that the kids enjoyed this. I will keep checking your fabulous site for more recipes.


Sean July 13, 2012 at 1:34 am

Cindy made this dish for the friends this weekend and it was great!


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