Crunchy, refreshing, spicy, and we can't forget oh-so-delicious. Give our lettuce wraps a try and top with Quick Cucumber Chili for an extra punch of flavor.

Korean-Style Chicken Wraps

Prepare Quick Cucumber Kimchi; cover and refrigerate. 

Prepare a charcoal or gas grill for direct cooking over medium-high heat.

Combine hoisin sauce, soy sauce, honey, garlic, ginger, chili garlic sauce and sesame oil in a small bowl. Reserve two-thirds hoisin mixture in a bowl for serving.

Brush chicken with remaining one-third hoisin mixture. Grill for 10 minutes or until chicken is no longer pink (165 degrees), turning once. Transfer to a cutting board; let stand for 10 minutes. Cut into thin slices.

To assemble each wrap, overlap three lettuce leaves on a work surface. Top with chicken. Drizzle with reserved hoisin mixture. Add Quick Cucumber Kimchi, carrots, radishes, green onions and serrano pepper slices. Sprinkle with sesame seeds. If desired, serve with lime slices.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.