Korean BBQ Chicken Wrap (Print View)

A fusion of grilled Korean BBQ chicken, melted cheese, scallions, and sesame seeds wrapped crispy.

# 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

→ Wrap Components

11 - 4 large flour tortillas
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/2 cup shredded cheddar cheese
14 - 2 tablespoons unsalted butter, softened
15 - 2 tablespoons additional scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# Method:

01 - In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Add the sliced chicken and marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the marinated chicken and stir-cook for 4 to 5 minutes until fully cooked and caramelized. Stir in toasted sesame seeds and sliced scallions; then remove from heat.
03 - Lay tortillas flat. On one half of each tortilla, evenly distribute mozzarella and cheddar cheeses, followed by a generous portion of the BBQ chicken mixture. Top with extra scallions and a sprinkle of sesame seeds.
04 - Fold each tortilla in half to form a half-moon shape.
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 per side, pressing gently until golden brown and the cheese fully melts.
07 - Remove wraps from heat, allow to rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It feels fancy and restaurant-quality but comes together faster than ordering takeout.
  • The crispy exterior hiding melted cheese and spicy-sweet chicken inside is the kind of thing people ask you to make again and again.
  • You get that satisfying Korean flavor without needing an enormous arsenal of specialty equipment.
02 -
  • Don't skip the butter on the outside of the wrap—I learned this the hard way when I tried to make a healthier version and ended up with a sad, rubbery tortilla.
  • The marinade time matters because those 15 minutes let the gochujang flavors mellow and infuse rather than taste raw and one-dimensional.
  • Your skillet temperature needs to be medium, not medium-high, for the second cooking; too hot and the outside burns before the cheese melts inside.
03 -
  • Toast your sesame seeds yourself in a dry skillet for 2 minutes—the difference between store-bought toasted and fresh-toasted is night and day.
  • Slice your chicken breasts against the grain so each piece is tender; this small technique choice matters more than most people realize.
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