Korean BBQ Chicken Wrap (Printable Version)

A fusion of Korean BBQ chicken, melty cheese, scallions, and sesame seeds grilled in a crispy wrap.

# Components:

→ Korean BBQ Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced
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
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/2 cup shredded cheddar cheese
14 - 2 tablespoons unsalted butter, softened
15 - 2 tablespoons scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Add chicken slices and marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken; cook for 4 to 5 minutes, stirring occasionally, until cooked through and caramelized. Stir in toasted sesame seeds and scallions. Remove from heat.
03 - Lay tortillas flat. On one half of each, sprinkle mozzarella and cheddar cheeses evenly. Top with a generous spoonful of the chicken mixture, then scatter scallions and a pinch of sesame seeds.
04 - Fold each tortilla over to create a half-moon shape, enclosing the filling.
05 - Brush the outside of each wrap lightly with softened unsalted butter.
06 - Heat a clean skillet or grill pan over medium heat. Grill wraps for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove wraps from pan and let rest for 1 minute before slicing and serving hot.

# Expert Tips:

01 -
  • It's ready in under 40 minutes from start to finish, which means weeknight dinners actually happen.
  • The sweet-spicy Korean marinade with melted cheese creates a flavor combination that somehow feels both indulgent and balanced.
  • You can prep the chicken ahead and assemble the wraps whenever hunger strikes.
02 -
  • The chicken absolutely needs to marinate, even if it's just 15 minutes, because that's what transforms plain chicken breast into something deeply flavorful and tender.
  • Medium heat on the pan is crucial; too hot and the outside burns before the cheese melts, too cool and you never get that crispy exterior you're after.
  • Don't oversalt the wrap filling because the soy sauce in the marinade is already doing a lot of seasoning work.
03 -
  • Pat the cooked chicken dry before adding sesame seeds and scallions, so they actually stick instead of sliding off.
  • The secret to crispy wraps is butter on the outside and medium heat with patience; rushing either one ruins the magic.
Return