Korean Chicken Wraps
8 chicken breasts, skinless, boneless
Korean Barbecue Sauce
½ cup hoisin sauce, bottled
½ cup soy sauce, low-sodium
2 tbsps honey
1 tbsp rice vinegar
1 tbsp fresh ginger, minced
1 tbsp asian chili sauce
1 tbsp sesame oil
2 cloves garlic, minced
4 oz rice vermicelli
2 heads green leaf lettuce, separated into leaves, substitute Boston lettuce
1 cucumber, cut into 2 inch matchsticks
2 cups bean sprouts
3 green onions, chopped fresh cilantro, small bunch
1 lime, cut into wedges
For the Korean Barbecue Sauce: Combine the hoisin sauce, soy sauce, honey, rice vinegar, ginger, asian chili sauce, sesame oil and garlic in a glass bowl. This can be made ahead, covered and refrigerated for 1 week.
Prepare chicken by marinating with ½ of Korean Barbecue Sauce in a glass dish, covered, for 3 hours or overnight.
Meanwhile, prepare rice vermicelli by cooking in a large pot of boiling water until tender, for approximately 1 minute. Drain and toss with a couple of teaspoons of Korean Barbecue Sauce.
Preheat the barbecue on MEDIUM. Brush grids with vegetable oil. Place chicken breasts on the grill and cook for 12 minutes, turning once halfway through cooking. Transfer the chicken to a cutting board , let rest for 5 minutes, then slice into strips.
To assemble Wraps: Lay lettuce leaves on a flat surface and layer with chicken strips, rice vermicelli, bean sprouts, cucumber and green onion. Top with Korean Barbecue Sauce. Garnish with fresh cilantro leaves and lime wedges. Roll up, wrap in a square of wax paper and go!