Pin Recipe My friend Sarah brought a container of Korean BBQ chicken to a potluck, and I watched it disappear in minutes while her homemade grilled cheese sat untouched. That night, I thought: what if those two things belonged together? The next weekend, I experimented with folding Korean marinade into a crispy, cheesy wrap, and the result was so good I made it four more times that month.
I made these for my roommate's birthday dinner, and she asked for the recipe before she'd even finished eating. She's not usually one for cooking, but something about the combination of spicy, savory, and melty was so approachable that she wanted to try it herself.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the marinade like a sponge.
- Soy sauce: The salty backbone; don't skip it.
- Gochujang: Korean chili paste that adds depth and a gentle heat, not just fire.
- Honey: Balances the spice and helps the chicken caramelize beautifully in the pan.
- Sesame oil: A little goes a long way, so use the good stuff.
- Garlic and ginger: Fresh always, because that's where the magic happens.
- Rice vinegar: Adds brightness that prevents the marinade from feeling heavy.
- Toasted sesame seeds: Sprinkle them at the end so they stay crunchy.
- Scallions: Layer them twice: once in the marinade, once fresh in the wrap for contrast.
- Large flour tortillas: Sturdy enough to hold everything without tearing.
- Mozzarella and cheddar cheese: The mozzarella gets stretchy, the cheddar adds tang.
- Unsalted butter: Softened so it spreads easily and browns evenly.
Instructions
- Make the marinade and coat the chicken:
- Whisk together soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar in a bowl until smooth. Add your sliced chicken and make sure every piece gets coated; 15 minutes is the minimum, but if you have more time, even better.
- Cook the chicken until it glistens:
- Heat your skillet over medium-high heat and add the chicken in a single layer. You'll hear it sizzle immediately. Cook for 4 to 5 minutes, stirring occasionally, until the edges are caramelized and the chicken is cooked through. Stir in the sesame seeds and fresh scallions just before pulling it off the heat.
- Build your wraps:
- Lay out each tortilla and sprinkle half of it with a mix of mozzarella and cheddar, leaving a half-inch border. Pile on the warm BBQ chicken, scatter more scallions and a pinch of sesame seeds on top, then fold the tortilla in half.
- Butter and grill until golden:
- Brush both sides of each wrap generously with softened butter. Place them in a clean skillet or grill pan over medium heat and press gently with a spatula as they cook for 2 to 3 minutes per side. You want them golden and crispy, with the cheese melted inside.
- Rest and serve:
- Let them sit for a minute so the cheese sets up slightly, then slice diagonally and serve while still warm.
Pin Recipe The first time I made these, my partner took one bite and said it tasted like every good decision I'd ever made in a kitchen. That's when I knew this recipe belonged in my regular rotation.
The Flavor Equation
What makes this wrap sing is the balance between the savory, spicy marinade and the creamy, mild cheese. The gochujang brings heat, but the honey smooths it out and helps the chicken brown. The sesame oil and rice vinegar add umami and brightness, so nothing tastes flat. It's like the whole thing was designed to complement itself.
Customizing to Your Taste
This is a template, not a rulebook. If you like more heat, throw in sliced fresh chilies or a drizzle of sriracha. If you want a completely different vibe, swap the mozzarella for provolone or even a sharp gruyere. I've even tried it with turkey breast when chicken wasn't on hand, and it worked just as well. The wrap format is forgiving enough to adapt to what's in your kitchen.
What to Serve Alongside
These wraps are filling enough to stand alone, but a side dish makes the meal feel complete. Kimchi is the obvious choice, cutting through the richness with its funky spice. A simple cabbage slaw dressed with rice vinegar and a touch of sugar works beautifully too, adding crunch and freshness. I've also served them with quick-pickled daikon radish on the side, and it brightens everything up.
- Make the coleslaw while the chicken marinates, so it's ready when the wraps come off the grill.
- If someone at your table is sensitive to heat, prep a small bowl of sriracha on the side rather than building it in.
- These are best eaten fresh, but leftovers reheat surprisingly well in a skillet for about a minute per side.
Pin Recipe This wrap is proof that the best recipes often come from happy accidents and a willingness to break the rules. Make it, share it, and watch what happens.
Recipe FAQs
- → How do I marinate the chicken for best flavor?
Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar, then let the sliced chicken soak for at least 15 minutes to absorb all the savory and spicy notes.
- → Can I use different cheeses in the wrap?
Yes, mozzarella and cheddar create a creamy, tangy combination, but you can substitute mozzarella with provolone or other melting cheeses to vary the flavor.
- → What is the best way to get a crispy wrap?
Brush softened butter on the outside of the folded wrap and grill it over medium heat, pressing gently until golden brown on both sides and the cheese melts inside.
- → Are there gluten-free options for this dish?
For a gluten-free version, use gluten-free wraps and replace soy sauce with tamari, ensuring all other ingredients are gluten-free as well.
- → How can I add extra heat to the wrap?
Include sliced fresh chilies or a drizzle of sriracha inside before folding the wrap for an added spicy kick.
- → What side dishes complement this grilled wrap?
Traditional Korean sides like kimchi or a fresh cabbage slaw pair well, balancing the richness of the grilled chicken and cheese.