Korean BBQ Chicken Wrap (Print View)

Tender Korean BBQ chicken and melty cheese come together in a golden, crispy wrap with scallions and sesame.

# Components:

→ Korean BBQ Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced (about 12 oz)
02 - 2 tablespoons soy sauce
03 - 1 tablespoon gochujang (Korean chili paste)
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame seeds
10 - 2 scallions, thinly sliced

→ Wraps

11 - 4 large flour tortillas or wraps (10-inch diameter)
12 - 1 ½ cups shredded mozzarella cheese
13 - ½ cup shredded cheddar cheese
14 - 2 tablespoons unsalted butter, softened
15 - 2 tablespoons scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# Directions:

01 - In a mixing bowl, combine soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Add the sliced chicken and marinate for a minimum of 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook for 4 to 5 minutes, stirring occasionally, until fully cooked and caramelized. Stir in toasted sesame seeds and sliced scallions, then remove from heat.
03 - Lay out each flour tortilla flat. On one half of each tortilla, evenly sprinkle mozzarella and cheddar cheeses, then top with a generous portion of the cooked chicken mixture. Scatter additional scallions and a pinch of sesame seeds over the filling.
04 - Fold each tortilla over to create a half-moon shape, enclosing the filling.
05 - Preheat a clean skillet or grill pan over medium heat. Brush the exterior of each wrap with softened butter to ensure crispness and golden browning.
06 - Place wraps in the hot skillet and grill for 2 to 3 minutes per side, pressing gently with a spatula, until the outside is golden brown and the cheese has melted.
07 - Remove wraps from the skillet and let rest for one minute. Slice and serve immediately while warm.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, making it perfect for weeknight cravings without the takeout delivery fee.
  • The contrast between crispy, buttery wrap and tender, sweet-spicy chicken inside feels like you've mastered two cuisines at once.
  • Sesame, gochujang, and melted cheese create a flavor depth that tastes way more impressive than the effort it takes.
02 -
  • Don't skip the marinating step; that's when the chicken actually absorbs the gochujang and sesame flavor, and 15 minutes makes a real difference.
  • Slice your chicken thin enough that it cooks through in just a few minutes, or it'll dry out and you'll wish you'd gone with takeout.
  • Use softened butter, not melted, because melted butter slides off the tortilla and burns in the pan while the wrap stays pale.
03 -
  • Prep your marinade and slice your chicken the night before, then just cook when you're ready; this turns a 35-minute meal into a 15-minute dinner.
  • If your wraps are thin and tearing, buy a thicker brand next time, or stack two wraps together for a sturdier base that holds up to the fillings.
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