Korean BBQ Chicken Wrap (Printer View)

A fusion dish combining flavorful BBQ chicken, melted cheese, and scallions 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 ½ cups shredded mozzarella cheese
13 - ½ cup shredded cheddar cheese
14 - 2 tablespoons unsalted butter, softened
15 - 2 tablespoons scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# Method:

01 - Combine soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar in a bowl. Add thinly sliced chicken 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 frequently, until fully cooked and caramelized. Stir in toasted sesame seeds and sliced scallions, then remove from heat.
03 - Arrange tortillas flat. On one half of each, evenly distribute mozzarella and cheddar cheese. Top with a generous portion of the cooked chicken mixture, sprinkle additional scallions and toasted sesame seeds.
04 - Fold each tortilla over to create a half-moon shape, sealing the filling inside.
05 - Preheat a clean skillet or grill pan over medium heat. Lightly brush the outside of each wrap with softened butter.
06 - Grill each wrap for 2 to 3 minutes on each side, pressing gently with a spatula until golden brown and cheese is melted.
07 - Remove from heat and let wraps rest for 1 minute. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in about half an hour, making it perfect for weeknight dinners when you want something that tastes intentional.
  • The Korean BBQ flavors stay bold and distinct even wrapped up with all that cheese, so nothing gets lost.
  • You get that crispy, grilled-cheese satisfaction but with actual layers of flavor underneath.
02 -
  • Don't skip the marinating step even if you're in a hurry; fifteen minutes is the bare minimum, and it's what keeps the chicken from tasting like just chicken.
  • The temperature of your pan matters more than you'd think—if it's too low, you'll steam the outside instead of getting that crispy, buttery crust.
  • Once the cheese starts to bubble out the sides, you're done; pressing any longer just makes a mess and risks burning the outside.
03 -
  • Use a cast iron or well-seasoned pan if you have it; the heat distribution means fewer hot spots and more even browning on the wrap.
  • If your wraps are thick and dense, let them come to room temperature before folding so they don't crack and split your filling everywhere.
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