Korean Gochujang Chicken Lettuce Wraps with Cooling Cucumber Yogurt

Ground chicken thighs are seared until golden, then simmered in a bold, sticky glaze built from gochujang, garlic, ginger, and a touch of honey until every bite is coated in sweet, spicy, savory goodness. Spooned into crisp, cold lettuce cups, the warm chicken gets a refreshing counterpoint from a quick cucumber-yogurt sauce brightened with lime and fresh herbs — a cooling contrast that balances the heat perfectly. This recipe is naturally gluten-free when you use a certified gluten-free gochujang and tamari in place of regular soy sauce, making it an easy weeknight dinner for anyone following a gluten-free diet. It's light, protein-packed, and endlessly customizable: pile on shredded carrots, sliced scallions, or crushed peanuts for extra crunch. Served family-style, these wraps are fun to build at the table and come together in well under 30 minutes.

Ingredients

• 1 lbGround chicken thighs, or ground chicken breast
• 2 headsbutter lettuce, leaves separated into cups, washed and dried
• 3 tbspGochujang (certified gluten-free)
• 2 tbsphoney
• 2 tbspgluten-free tamari
• 1 tbsprice vinegar
• 1 tbsptoasted sesame oil
• 4 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 1 tbspNeutral cooking oil, such as avocado or grapeseed oil
• 3 stalksscallions, thinly sliced, divided
• 0.75 cupplain Greek yogurt
• 0.5 cupEnglish cucumber, finely diced
• 1 wholelime, juiced, divided
• 2 tbspFresh mint or cilantro, chopped
• to tastesalt
• 1 tspToasted sesame seeds, for garnish, optional
• 2 tbspCrushed roasted peanuts, for garnish, optional

Method

1. In a small bowl, whisk together the gochujang, honey, tamari, rice vinegar, and sesame oil until smooth. Set the glaze aside.
2. Mince the garlic and ginger, and thinly slice the scallions, keeping them separate for later use.
3. In a mixing bowl, stir together the Greek yogurt, finely diced cucumber, half the lime juice, chopped mint or cilantro, and a pinch of salt. Refrigerate until ready to serve.
4. Heat the neutral oil in a large skillet over medium-high heat. Add the ground chicken thighs and break apart with a spatula, sautéing until browned and mostly cooked through, about 5-6 minutes. 6:00
5. Add the minced garlic and ginger to the skillet and sauté until fragrant, about 1 minute. 1:00
6. Pour the gochujang glaze into the skillet and stir to coat the chicken evenly. Simmer until the sauce thickens and clings to the meat, about 3-4 minutes. 4:00
7. Remove the skillet from heat and stir in the remaining lime juice and half of the sliced scallions.
8. Arrange the lettuce cups on a serving platter. Spoon the warm gochujang chicken into each leaf, then top with a dollop of the cucumber yogurt sauce.
9. Garnish with the remaining scallions, sesame seeds, and crushed peanuts if using, then serve immediately.