Korean BBQ Chicken Wrap (Print)

Tender Korean BBQ chicken and cheese grilled in a crispy wrap with scallions and sesame seeds.

# 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

→ Wraps and Assembly

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 4–5 minutes, stirring frequently until cooked through and caramelized. Stir in toasted sesame seeds and scallions. Remove from heat.
03 - Lay tortillas flat. On half of each tortilla, evenly sprinkle mozzarella and cheddar cheeses. Top with a generous portion of the cooked chicken mixture, then add additional scallions and a pinch of toasted sesame seeds.
04 - Fold each tortilla over to create a half-moon shape, enclosing the filling.
05 - Heat a clean skillet or grill pan over medium heat. Brush the outside of each wrap with softened butter.
06 - Place wraps in the skillet and grill for 2–3 minutes per side, pressing gently, until golden brown and the cheese has melted.
07 - Remove wraps from the pan and let rest for 1 minute. Slice and serve warm.

# Expert Advice:

01 -
  • It's ready in 35 minutes, which means weeknight dinners just got way more exciting.
  • The Korean BBQ marinade is so good, you'll start making it for other proteins.
  • Melted cheese hiding savory chicken—it's basically a warm hug between two pieces of grilled bread.
02 -
  • Don't skip the marinating step; it's the difference between ordinary chicken and chicken that tastes like it came from a real Korean kitchen.
  • Thin slices of chicken cook fast, so watch them carefully—overcooked chicken won't be forgiving, no matter how good the marinade is.
03 -
  • If your chicken slices are thick, freeze them for 20 minutes first, then slice them; you'll get thinner, more uniform pieces that cook evenly.
  • Soften your butter properly before brushing—cold butter won't coat smoothly and you'll get uneven browning.
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