2 ratings

Korean Lettuce Cups with SunGold Kiwifruit and Cucumber Salsa


Korean Lettuce Cups with SunGold Kiwifruit and Cucumber Salsa

Amazing Korean lettuce cups with a twist. Gochujang, a flavorful Korean chili pepper paste, can also be used in stir fries, marinades and stews.

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Sriracha sauce or barbecue sauce can be substituted for the gochujang sauce.

One pound medium cooked and shelled shrimp can be substituted for the chicken.

Reduce the gochujang sauce to 3 tablespoons for a dipping sauce.

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.


  • 1 Cup gochujang sauce
  • 2 Teaspoons toasted sesame oil
  • 1 Teaspoon soy sauce
  • 2 Cups cooked, shredded chicken
  • 2 SunGold Kiwifruit, peeled and chopped, such as Zespri®
  • ½ Cup chopped cucumber
  • ¼ Cup chopped red bell peppers
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons chopped onions
  • 8 Bibb lettuce leaves
  • 4 lime wedges


In medium microwavable bowl, stir together the gochujang sauce, sesame oil, and soy sauce. Stir in the chicken. Cover loosely with waxed paper. Heat on High power until hot, 1 to 2 minutes, stirring halfway through.

In a small bowl, stir together the kiwifruit, cucumber, bell pepper, cilantro, and onions.

For each lettuce cup, spoon about ¼ cup chicken mixture and a scant ¼ cup salsa onto a lettuce leaf. Serve each with a lime wedge.