Save My friend Sarah showed up one Thursday evening with leftover Korean BBQ chicken and a wild idea: what if we turned it into something crispy and melty? Twenty minutes later, we had these golden, cheese-stuffed wraps that tasted like someone had finally figured out what fusion food should actually be. The way the sesame oil hit the butter-grilled surface, the mozzarella pooling at the edges, the scallions snapping between your teeth—it felt like we'd accidentally invented something that should've existed all along.
I made these for a potluck last summer, and watching people's confused delight when they bit into something that was both gooey and savory and spicy all at once was genuinely the best part of that afternoon. Someone asked for the recipe before they'd even finished their first wrap, which is always the sign you've done something right.
Ingredients
- Boneless, skinless chicken breasts: Two breasts, sliced thin so they cook fast and soak up the marinade evenly—this is where the dish gets its backbone.
- Soy sauce: Two tablespoons gives you that savory depth that makes people wonder what you put in this thing.
- Gochujang: One tablespoon of this fermented chili paste is where the magic happens; it's funky and complex and completely irreplaceable.
- Honey: Just one tablespoon, but it balances the heat and creates this caramelized sweetness when the chicken hits the pan.
- Sesame oil: Use the toasted kind, and be honest about it—one tablespoon is enough to make everything smell like you know what you're doing.
- Garlic and ginger: Two minced cloves and one teaspoon grated; these two are doing the real flavor work underneath everything else.
- Rice vinegar: One tablespoon keeps the marinade from being too heavy and adds a whisper of brightness.
- Toasted sesame seeds: One teaspoon while cooking the chicken, plus another tablespoon for garnish—they add texture and that toasted flavor you can't fake.
- Scallions: Three total tablespoons sliced; they stay a little bit crisp even after everything else has melted together.
- Large flour tortillas: Four wraps that are sturdy enough to hold everything without falling apart—this matters.
- Mozzarella and cheddar cheese: One and a half cups mozzarella plus half a cup cheddar makes the blend melt smoothly and add a little sharpness.
- Unsalted butter: Two tablespoons softened for brushing, so the outside gets properly golden and the cheese gets encouraged to bubble at the edges.
Instructions
- Build your marinade:
- Mix soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. The whole thing should smell like a Korean restaurant kitchen—complex and a little spicy. Add your thin-sliced chicken and let it sit for at least fifteen minutes; longer is fine.
- Sear the chicken:
- Heat your skillet over medium-high until it's almost smoking, then add the marinated chicken in a single layer. You want to hear it sizzle when it hits the pan. Cook for four to five minutes, stirring occasionally, until the edges are caramelized and the chicken is cooked through. Add sesame seeds and scallions at the end and stir everything together.
- Set up your wraps:
- Lay out all four tortillas. On one half of each, sprinkle your cheese blend—a quarter of the total for each wrap. Top with a generous spoonful of the BBQ chicken, then scatter a few more scallions and a pinch of sesame seeds across the top.
- Fold and butter:
- Fold each tortilla in half over the filling to make a half-moon shape. This is your last chance to look inside and make sure the filling is generous enough. Brush the outside of each wrap with softened butter on both sides.
- Grill until golden:
- Heat a clean skillet or grill pan over medium heat and add your wrapped bundles. Cook for two to three minutes per side, pressing gently with your spatula so the cheese has a real chance to melt and the outside gets crispy and golden. The butter should be bubbling a little by the end.
- Rest and serve:
- Remove from heat and let each wrap rest for a minute so the cheese sets up just enough to not pour out everywhere when you cut into it. Slice and serve while everything is still hot.
Save There's a moment, right when that first wrap comes off the pan and you catch the smell of sesame and caramelized edges mixed with melted cheese, where you realize food doesn't have to choose between being fun and being delicious. It can be both at the same time.
The Flavor Balance That Makes It Work
The secret here is that Korean BBQ chicken has all these aggressive flavors—salty, sweet, spicy, umami—and instead of fighting that, the cheese actually anchors everything and makes it taste more refined. The mozzarella is neutral enough to let the gochujang do its thing, but the cheddar adds a little sharpness that pushes back. It's not a fight; it's a conversation where everyone gets heard.
Variations That Actually Work
I've tested a few changes to this because I'm the kind of person who can't leave well enough alone. Provolone instead of mozzarella gives you a different melting pattern and a little more tang. Gochugaru (Korean red pepper flakes) instead of gochujang makes it less funky but hotter. Even adding a thin layer of gochujang mayo on the wrap before you add the cheese changes the whole texture in a way that surprised me.
Serving Ideas and Last-Minute Adjustments
These wraps are best served hot with something cold and acidic on the side to cut through the richness. A simple kimchi or cabbage slaw does the job perfectly. If you want more heat, tuck some sliced fresh chilies or sriracha inside before you fold, but taste as you go because the gochujang is already pretty spicy. The wrap will keep for maybe two hours wrapped in foil before it gets soggy, but honestly, fresh from the pan is the only way this is meant to be eaten.
- For extra heat, add sliced fresh chilies or a drizzle of sriracha inside the wrap before grilling.
- Serve with kimchi, a simple cabbage slaw, or even pickled daikon to balance the richness.
- Leftover BBQ chicken works great as a filling, so don't stress if you have to prep ahead.
Save This is the kind of recipe that feels like a discovery every time you make it, even though the steps never change. It's fusion food that actually has something to say.
Kitchen Guide
- → How do I marinate the chicken for best flavor?
Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar. Marinate thinly sliced chicken for at least 15 minutes to absorb the bold flavors.
- → What cheeses work best for melting in this wrap?
A blend of shredded mozzarella and cheddar melts smoothly, creating a creamy texture that balances the spicy chicken.
- → Can I make this gluten-free?
Yes, substitute the flour tortillas with gluten-free wraps and use tamari instead of soy sauce for a gluten-free option.
- → What are good side options to serve with this dish?
Kimchi or a simple cabbage slaw complement the spicy, savory flavors and add refreshing crunch.
- → How can I add extra heat to the wrap?
Add thinly sliced fresh chilies or a drizzle of sriracha inside before grilling to boost the spice level.