Korean-style Chicken Lettuce Wraps

Stuff your mouth with some of my Korean-style chicken lettuce wraps. I offer you my healthy take on a traditional Korean BBQ favorite.

Korean food is more than just eating dinner- it is a communal experience. I cannot count how many times I went out to eat Korean BBQ with various friends in Seoul. The only downside for me was that I don’t eat red meat, and Korean BBQ is always pork or beef. This motivated me to create a lettuce wrap recipe that involved chicken. And my mission was a success! These wraps are absolutely divine! I melt every time I get to eat this for dinner. If you are new to Korean cuisine, I encourage you to give this recipe a go!

Notes on how to set the table:

  • Place the chicken in the middle of the table for all to share
  • Each person gets their own individual rice bowl
  • Each person also gets their own Ssamjang (dip) dish
  • Serve the lettuce leaves on a platter or bowl. Your guests can rip off pieces of lettuce to make their individual wraps
  • Chopsticks recommended 😉



Korean-style Chicken Lettuce Wraps (Stephanie Thiel)

Serves: 3-4


  • 3 skinless and boneless chicken breasts
  • 1 cup coarsely chopped white or yellow onion (about 1 small onion)
  • 3 Tbsp. teriyaki sauce
  • 2 tsp. gochujang
  • Olive oil for cooking
  • Salt and pepper to taste
  • One head romaine or red leaf lettuce
    • Use a lettuce that is sweet (I don’t recommend green leaf because it is too bitter tasting)
  • Ssamjang (Korean soybean paste) to dip
  • White or brown rice (one bowl per person)

My favorite brand of teriyaki sauce to use:



To cook the chicken:

  1. In a large skillet, saute the onions (with olive oil) on low-medium heat. Cook for 3-4 minutes.IMG_0739
  2. Chop the chicken breasts into bite size pieces. Add to the skillet and cook for about 5 minutes on medium heat. Salt and pepper to taste.IMG_0740
  3. Add the teriyaki sauce and gochujang. Stir until the sauces are evenly distributed on all chicken pieces. Cook on medium heat for about 5 minutes.IMG_0748
  4. Then, turn the stove heat to high. Cook until the liquids are cooked out and the chicken begins to nicely caramelize. (About 10 minutes).IMG_0749

Instructions to serve:

  1. Assemble and eat with your hands!
  2. Take a piece of lettuce (about 1/3 of a leaf).
  3. Place on the lettuce leaf about 1/2 Tbsp. rice, piece of chicken, and some Ssamjang paste.
  4. Wrap the lettuce around the contents. Then, proceed to stuff into your mouth.
  5. You of course can add more of less rice, chicken, or Ssamjang paste onto the lettuce wraps. You will learn what you want more or less of in each bite.

IMG_0800I would love to hear your feedback if you try this recipe! 🙂


Cauliflower Crust Pizza

Gluten-free just got a whole lot tastier with this cauliflower crust pizza. Yeah, you read that right- the crust is made out of cauliflower! I was skeptical too when I first heard of the idea but trust me, it’s divine!

I enjoy learning about and trying “unorthodox” recipes. When I heard of cauliflower pizza I had to give it a try. I was surprised at how easy it was to make and how delicious the results were. This is now a dinner I make on a regular basis, usually at the request of my husband I’d like to add. When I was first doing my research, I found a great recipe on The Lucky Penny Blog. Thus, the recipe provided here is a modification of the recipe found on that blog. I know the idea of making cauliflower crust seems complex and overwhelming. To minimize confusion I have added extra pictures in the instructions to hopefully make things clear. Enjoy!

instapizza copy

Cauliflower-Crust Pizza Recipe

Ingredients for the Crust:

  • 1 large cauliflower head
  • 1/4 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 whole egg
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. salt
  • Few shakes of crushed red pepper

Ingredients for Pizza:

  • Use whatever ingredients you like on your pizza! The sky is the limit. However, I topped mine with:
    • Marinara sauce
    • Mozzarella cheese, shredded
    • Pepperoni
    • Green bell pepper


  1. Preheat oven to 450 degrees F.
  2. Cut the cauliflower florets into small pieces and blend in a food processor or blender. Blend until the cauliflower creates a “snow powder” texture.
  3. Place the ground cauliflower in a microwave-safe bowl and cover with a paper towel. Place in the microwave and cook for 7-8 minutes.pizza5
  4. Dump the cooked cauliflower onto a tea or cheese cloth and allow it to sufficiently cool.
  5. Once it is cooled, begin wringing out all of the excess moisture. Squeeze out as much water as possible.pizza4
  6. Dump the cauliflower into a bowl and add the cheeses, seasonings and egg. Mix all together until a dough ball forms. Hand mixing works best for this.
  7. On a baking sheet, place a piece of parchment paper on top. Spray the parchment paper with non-stick cooking spray. Place the dough on the parchment paper and flatten until the desired shape and thickness is formed. I like mine to be about 1/4 inch thick.pizza3
  8. Bake the crust only in the oven (450 degrees F) for 8-11 minutes. It is done when the edges are golden brown.
  9. Remove pizza crust from oven. Add the desired toppings. Place back in the oven and allow to bake for 5-7 minutes, until the cheese is melted.
  10. Enjoy!
  11. Note: It is best to use a spatula when serving pizza slices onto individual plates.