These flavourful, low carb lettuce cups are perfect for lunch, dinner, or an appetizer. Bon appetit!

Ingredients: Serves 4

  • 1lbs boneless, skinless chicken thighs
  • ¼ cup gochujang (Korean chili paste)
  • 3 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp rice wine vinegar
  • ½ tsp salt
  • ¼ tsp pepper
  • 12 leaves Boston lettuce
  • 1 cup shredded carrots
  • 1 cup matchstick cucumbers
  • 1 cup kimchi
  • 2 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced


  • Preheat oven to 400°F (200°C). Toss together chicken thighs, gochujang, sesame oil, honey, rice wine vinegar, salt, and pepper. Refrigerate for at least 30 minutes or up to overnight. Transfer to rimmed baking sheet; roast for 22-25 minutes or until golden brown and internal temperature reaches 165°F (74°C) on instant-read thermometer. Let cool slightly before chopping.
  • Divide chopped chicken evenly among lettuce cups. Top with shredded carrots, cucumbers, and kimchi.
  • Sprinkle with sesame seeds and green onion before serving.