INGREDIENTS
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
Lime wedges
*Sriracha sauce or barbecue sauce can be substituted for the gochujang sauce.
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
Lime wedges
*Sriracha sauce or barbecue sauce can be substituted for the gochujang sauce.
METHOD
- 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.
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.
