spicy gochujang lettuce wraps
TOTAL TIME: 30 minutes
SERVES: 4
Protein
1 lb ground turkey/chicken
Pantry
3 tbsp gochujang paste
2 tbsp maple syrup
1.5 tbsp rice vinegar
2 tbsp soy sauce
1 tsp MSG
1 tbsp ketchup
2 tbsp avocado oil
1 tsp freshly cracked black pepper
3 tbsp Kewpie Mayo
Produce
1 small white onion diced
1 small red pepper diced
1 clove garlic
1 head butter lettuce
1 carrot
1 small cucumber
cilantro and green onion for garnish
pre-recipe prep
Dice 1 white onion, 1 red pepper and mince 3 cloves garlic
Julienne 1 carrot and 1 small cucumber
Wash and pat dry lettuce cups
Make sauces. Add all sauce ingredients: 3 tbsp gochujang paste, 2 tbsp maple syrup, 1.5 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp ketchup, 1 tsp MSG, 1/4 cup warm water, to a bowl and whisk until smooth.
In a separate bowl, make your mayo drizzle sauce: add 3 tbsp Kewpie mayo and 1 tbsp of red sauce. Set both aside.
Make your meat mix. Warm 2 tbsp avocado oil in a large frying pan over medium heat. Once warm, add 1 diced white onion, a pinch of salt, 1 tsp fresh cracked black pepper, and cook until browned and even slightly charred. Once cooked, add garlic and cook for about 30 seconds.
Add meat and mix, breaking up meat constantly until it's in small chunks. When meat is almost cooked (can be slightly pink still), add in 1 diced red pepper and remainder of the red sauce and mix. Cook for about 5 minutes, until the sauce has thickened up.
Assemble. Assemble wraps like a taco. To your lettuce cups add meat, julienned cucumbers and carrots, cilantro, green onions and mayo drizzle sauce.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!