Korean BBQ chicken wraps
Method
Tap step to focusMix spices, Gochujang, honey, and soy sauce. Massage the marinade into the chicken. Use two thirds of the garlic powder, sesame seeds and honey.
Bake the chicken at 200C (conventional oven) for 25-30 minutes.
For the salad: thinly slice the cucumbers and onions, then mix with grated carrot, rice vinegar, sriracha, and remaining sesame seeds.
For the slightly spicy sauce: mix yogurt, mayo, gochujang, remaining honey, and remaining garlic powder. In case the consistency is too thick, add a splash of milk.
Shred chicken once fully cooked through. Place in large sauce pan, add water and brown sugar to coat chicken in a sticky layer. Reduce sugar water until chicken is coated.
Toast the tortillas, and assemble the wraps with chicken, salad, and sauce (in order). Optional garnish with sesame seeds, partley and/or chili flakes.
Notes
- • By Rune
- • I usually eye-ball the weight of stuff. These numbers are my best estimates.
- • Recipe is work in progress, too many flavors that are the same to my liking
- • You can mix and match spice levels between all 3 sources of spice (Chicken, sauce & veggies).
- • If you like the sourness of Sriracha, use more of this. Gochujang has a deeper smokey taste, if you prefer that, use more of this.
- • To conserve: Wrap in aluminum foil. Stays good in fridge up to 3 days. For the freezer, wrap in aluminum foil, then pack wraps in a ziplock bag.