Korean Lettuce Cups with SunGold Kiwifruit-Cucumber Salsa
Prep Time: 20 minutes
Start to Finish: 20 minutes
- 1/4 cup gochujang sauce (Korean chili pepper paste)*
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 cups cooked, shredded chicken
- 2 Zespri SunGold Kiwifruit, peeled and chopped
- 1/2 cup chopped cucumber
- 1/4 cup chopped red bell pepper
- 2 tablespoons chopped onion
- 2 tablespoons chopped fresh cilantro
- 8 Bibb lettuce leaves
In medium microwavable bowl, stir together gochujang sauce, soy sauce and sesame oil. Stir in chicken. Cover loosely with waxed paper. Heat on High power 1 to 2 minutes, stirring halfway through heating, until hot.
In small bowl, stir together kiwifruit, cucumber, bell pepper, onion and cilantro.
For each lettuce cup, spoon about 1/4 cup chicken mixture and a scant 1/4 cup salsa onto lettuce leaf. Serve with a lime wedge.
4 servings (2 lettuce cups each)
*Sriracha sauce or barbecue sauce can be substituted for the gochujang sauce.
Recipe tips: 1 pound medium cooked and shelled shrimp can be substituted for the chicken. Reduce gochujang sauce to 3 tablespoons. A serrated peeler works best for peeling kiwifruit.
Serving Size: 2 lettuce cups Calories 220 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 60mg, Sodium 420mg, Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 9g), Protein 22g; % Daily Value*: Vitamin A 80%; Vitamin C 110%; Calcium 6%; Iron 10%.
*Percent daily values are based on a 2,000 calorie diet