Korean Chicken Wrap

Name: Korean Chicken Wrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 400g chicken breast, thinly sliced; 3 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp gochujang (Korean red chili paste); 1 tbsp honey; 4 large lettuce leaves (butter or romaine); 1 cucumber, julienned; 2 carrots, julienned; 1/2 cup shredded red cabbage; 2 green onions, chopped; 1 tbsp vegetable oil; 1 tsp sesame seeds

Gochujang marinated chicken, crisp lettuce, pickled cucumber and sesame mayo wrapped in a warm flour tortilla. Bold, fresh and completely addictive.

20 min2 servingsEasy

You'll needStovetop

Ingredients

400gchicken breast, thinly sliced
3 tbspsoy sauce
1 tbspsesame oil
2 clovesgarlic, minced
1 tbspgochujang (Korean red chili paste)
1 tbsphoney
4large lettuce leaves (butter or romaine)
1cucumber, julienned
2carrots, julienned
1/2 cupshredded red cabbage
2green onions, chopped
1 tbspvegetable oil
1 tspsesame seeds

How to make it

Step 1—

Mix soy sauce, sesame oil, minced garlic, gochujang, and honey in a bowl to create marinade

Step 2—

Add sliced chicken to marinade and toss to coat evenly. Let sit for 5 minutes

Step 3—

Heat vegetable oil in a large skillet over medium-high heat

Step 4—

Cook marinated chicken for 8-10 minutes, stirring frequently until cooked through and slightly caramelized

Step 5—

Prepare vegetables by arranging cucumber, carrots, red cabbage, and green onions in separate piles

Step 6—

Lay lettuce leaves flat and divide cooked chicken evenly among them

Step 7—

Top each wrap with cucumber, carrots, cabbage, and green onions

Step 8—

Sprinkle sesame seeds over fillings and fold lettuce leaves to enclose filling

Step 9—

Serve immediately while chicken is warm

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