2 heads green leaf lettuce, separated into leaves, substitute Boston lettuce
1 cucumber, cut into 2-in (5 cm) 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, soya sauce, honey, rice vinegar, ginger, Asian chili sauce, sesame oil and garlic in a glass bowl.
Marinate chicken with half of the Korean barbecue sauce for 3 hours or overnight. Prepare rice vermicelli by cooking in a large pot of boiling water until tender, for approximately 1 minute, aka blanch it. Drain and toss with 2 teaspoons of Korean barbecue sauce.
Preheat your gas grill to MEDIUM. Preseason the cooking grids with oil. Place chicken breasts on the grill and cook for 12 minutes, 3 minutes per flip for ideal sear marks, or until cooked through to 170°F (77°C). Transfer the chicken to a cutting board, let rest for 5 minutes, slice into strips.
To assemble the wraps, lay lettuce leaves on a flat surface, layer with chicken strips, rice vermicelli, bean sprouts, cucumber and green onion. Top with Korean barbecue sauce. Garnish with fresh cilantro and lime.