Pin it I discovered this fusion by accident one Tuesday night when I had leftover Korean BBQ chicken and a craving for grilled cheese. Instead of making them separately, I grabbed a tortilla, stuffed it with both, and pressed it in the pan until the cheese melted into golden, stretchy ribbons. That first bite—the spicy-sweet chicken meeting crispy, buttery wrap—felt like I'd unlocked something I didn't know I was missing. Now it's become my go-to when I want something that tastes fancier than the effort it takes.
My sister came over for lunch complaining about being stuck in a recipe rut, so I made these without telling her what they were. Watching her take that first bite and then immediately ask for the recipe felt like winning. She's made them at least a dozen times since, and she texts me photos. That's the kind of recipe that gets kept.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin (about quarter-inch) so they cook fast and absorb the marinade evenly; partially freezing them for 15 minutes makes slicing easier.
- Soy sauce: The backbone of the marinade, bringing salt and depth that binds everything together.
- Gochujang: This Korean chili paste is spicy but also slightly sweet and fermented, which is why it works better here than sriracha alone.
- Honey: Balances the heat and helps the chicken caramelize beautifully in the pan.
- Sesame oil: Just a tablespoon goes far; it's potent and fragrant, so don't skip or double it.
- Fresh garlic and ginger: Minced small so they distribute through the chicken and marinade rather than showing up as chunks.
- Rice vinegar: Adds brightness and prevents the marinade from tasting too heavy or one-note.
- Toasted sesame seeds: Buy them already toasted; they add nutty flavor and won't turn bitter from extra cooking.
- Scallions: One batch goes into the chicken, another scattered fresh on top for a sharp, green note.
- Large flour tortillas: Don't use thin ones; they'll tear when you fold and grill them.
- Mozzarella and cheddar cheese: Mozzarella melts creamy, cheddar adds sharpness; together they're better than either alone.
- Unsalted butter: Brushed on the outside to get that grilled cheese color and flavor.
Instructions
- Make the marinade and marinate the chicken:
- Whisk soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl until smooth. Add your thin-sliced chicken and toss to coat completely. Even 15 minutes makes a difference, but 30 is better if you have time.
- Cook the chicken until caramelized:
- Heat a nonstick skillet over medium-high heat and add the chicken straight from the marinade, letting some of the liquid pour in too. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is cooked through and the edges turn golden and sticky. Stir in sesame seeds and scallions right at the end, then transfer to a plate.
- Assemble the wraps:
- Lay each tortilla flat and sprinkle half of it with a quarter of your cheese mixture (mozzarella and cheddar mixed). Top that with a generous spoonful of the BBQ chicken, then scatter a few more scallions and a pinch of sesame seeds on top. Fold the tortilla in half over the filling.
- Butter and grill until golden:
- Brush the outside of each folded wrap with softened butter on both sides. Heat your skillet over medium heat and grill each wrap for 2 to 3 minutes per side, pressing gently with your spatula, until the outside is golden brown and the cheese has melted inside. You'll hear it sizzle and smell the butter toasting, which is your signal you're almost done.
- Rest and serve:
- Let each wrap rest on the cutting board for about a minute so the cheese sets slightly. Slice in half and serve while everything is still hot and the cheese is at its stretchiest.
Pin it There's a moment when you press that wrap into the hot pan and hear the butter sizzle, and the kitchen fills with this toasted, garlicky, spicy-sweet smell that makes you suddenly very aware you're about to eat something good. That's when I know this recipe works.
Why This Works as a Fusion
Korean BBQ is traditionally about marinated meat, bold seasonings, and bold flavors meeting in that perfect balance. Grilled cheese is about simplicity and comfort. When you combine them, you're not fighting those two ideas, you're letting them support each other. The butter and cheese ground the spicy marinade, while the gochujang and sesame oil lift the cheese out of typical grilled cheese territory. It's genuinely harder to mess up than you'd think.
Make It Your Own
This is a template more than a rulebook. I've made versions with kimchi mixed into the cheese, others with a thin smear of mayo on the tortilla before assembly (which sounds weird until you try it). Some people add a fried egg inside, which turns it into something almost sandwich-sandwich. The marinade is forgiving too; if you don't have gochujang, a mix of sriracha and a pinch of sugar works in a pinch.
Serving and Storage
These are best eaten right off the pan when everything is still hot and the cheese hasn't firmed up. If you need to make them ahead, you can refrigerate the assembled, uncooked wraps for up to a day, then grill them fresh when you're ready; they might take an extra minute or two. Leftovers can be reheated in a low oven or a dry skillet, though they won't be quite as perfect as the first time.
- Serve alongside kimchi, a simple slaw, or even a small bowl of extra gochujang for dipping.
- If you're feeding a crowd, you can prep all the fillings and let people assemble and grill their own at the table.
- This recipe doubles easily if you're cooking for more than four, just give yourself a bit more skillet space so the wraps don't steam instead of grill.
Pin it This is the kind of recipe that stays in regular rotation because it's both exciting and manageable, impressive enough for guests but easy enough for a regular Tuesday night. Once you make it once, you'll understand why.
Recipe Questions & Answers
- → How do I marinate the chicken for best flavor?
Combine soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Marinate thinly sliced chicken for at least 15 minutes to infuse the flavors well.
- → What cheeses work best in this dish?
Mozzarella and cheddar provide a creamy, melty texture and mild sharpness. You can substitute mozzarella with provolone for a slightly different taste.
- → Can I make this dish gluten-free?
Use gluten-free tortillas and replace soy sauce with tamari to maintain flavor while avoiding gluten.
- → What is the best way to grill the wraps evenly?
Brush both sides of the wraps with softened butter and grill over medium heat for 2–3 minutes per side, pressing gently until golden and cheese is melted.
- → How can I add extra heat to the dish?
Include sliced fresh chilies or drizzle sriracha inside the wrap before folding for a spicy kick.
- → What sides pair well with this dish?
Kimchi or simple cabbage slaw complement the bold flavors nicely and add refreshing crunch.