Korean BBQ Chicken Wrap (Printable)

Tender BBQ chicken, melty cheese, scallions, and sesame seeds grilled in a crispy wrap.

# What You'll Need:

→ 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

# How To Make It:

01 - In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar. Add chicken slices and marinate at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Cook marinated chicken for 4 to 5 minutes, stirring until cooked through and caramelized. Stir in sesame seeds and scallions, then remove from heat.
03 - Place tortillas flat. On one half of each, evenly layer mozzarella and cheddar cheeses, then top with BBQ chicken mixture. Scatter extra scallions and sesame seeds over filling.
04 - Fold each tortilla over to create a half-moon shape enclosing the filling.
05 - Heat a clean skillet or grill pan over medium heat. Brush the outside of each wrap lightly with softened butter.
06 - Grill each wrap for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove wraps from heat and let rest for 1 minute. Slice in half diagonally and serve immediately.

# Expert Suggestions:

01 -
  • The combination of sweet and spicy Korean BBQ flavors with gooey melted cheese hits every craving at once
  • These wraps come together faster than delivery but taste like something from a food truck
02 -
  • Do not skip buttering the outside of the wraps, that is what creates the crispy golden shell
  • Let the cooked chicken rest in the skillet for a minute off the heat so the sauce thickens
03 -
  • Cook the chicken in two batches if your skillet is crowded, overcrowding makes it steam instead of caramelize
  • Use a panini press if you have one, it makes the wraps evenly crispy and takes the guesswork out of flipping
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