Korean BBQ Chicken Wrap (Printable Version)

Tender Korean BBQ chicken with melty cheese and scallions, grilled in a crispy wrap.

# What You'll Need:

→ 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

# 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. Cook marinated chicken for 4 to 5 minutes, stirring, until cooked through and caramelized. Stir in sesame seeds and scallions, then remove from heat.
03 - Lay out tortillas. On one half of each, evenly sprinkle mozzarella and cheddar cheeses. Add a generous spoonful of the cooked chicken mixture, then scatter additional scallions and sesame seeds.
04 - Fold each tortilla over to form a half-moon shape.
05 - Heat a clean skillet or grill pan over medium heat. Brush the outside of each wrap with softened butter.
06 - Grill each wrap for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove wraps from pan, let rest for 1 minute, then slice and serve hot.

# Expert Suggestions:

01 -
  • It's crispy on the outside, melty and tender inside, hitting textural notes that feel way more impressive than the actual technique.
  • The Korean BBQ marinade gives you umami depth without requiring a long ingredient list or specialty equipment.
  • You can have this on the table in under 40 minutes, and it reheats beautifully if you need to make it ahead.
02 -
  • Don't skip buttering the outside of the wrap; that's what creates the grilled cheese crust and makes this special.
  • If your tortillas are old or dry, they'll crack when you fold them, so use fresh ones or warm them first to make them pliable.
  • The marinade for the chicken can be made ahead and kept in the fridge, and the chicken itself can marinate for up to 2 hours without getting tough.
03 -
  • If your marinade looks thin after the chicken soaks it up, let it reduce in the pan for a minute before adding the seeds and scallions; it'll thicken and become glossier.
  • Don't cook the chicken over too high heat or it'll brown before it cooks through; medium-high gives you that caramelization without the raw center.
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