Korean BBQ Chicken Wrap (Printable Version)

Tender Korean BBQ chicken with melted cheese, scallions, and sesame seeds grilled in a crispy wrap.

# Ingredient List:

→ 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 and 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 out flour tortillas. On one half of each, distribute mozzarella and cheddar cheeses evenly. Top with a generous portion of cooked chicken mixture, then sprinkle extra scallions and sesame seeds.
04 - Fold each tortilla over to form a half-moon shape, enclosing the fillings.
05 - Heat a clean skillet or grill pan over medium heat. Brush the outside of each wrap with softened unsalted butter.
06 - Grill each wrap for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove grilled wraps from pan, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like someone handed you a flavor bomb wrapped in golden, buttery crunch.
  • The whole thing comes together in 35 minutes, making it perfect for weeknight dinners that feel like a treat.
  • Kids and adults both go quiet when they bite into it, which tells you everything.
02 -
  • Don't skip marinating the chicken, even if you're in a hurry; those 15 minutes are what make it tender and flavorful.
  • Medium heat on the grill is crucial because if it's too hot, the outside will burn before the cheese inside melts.
03 -
  • Slice the chicken against the grain so it stays tender when cooked; thick, meaty slices will turn tough.
  • Butter the outside of the wrap, not the tortilla surface itself, so it crisps up golden instead of getting soggy.
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