Korean BBQ Chicken Wraps
Savor the bold flavors of Korean BBQ with these mouthwatering chicken wraps! Juicy, marinated chicken thighs are grilled to perfection and nestled in soft tortillas, layered with crisp veggies and a drizzle of tangy sesame sauce. Ideal for meal prep, these wraps are not just delicious—they're a fun and satisfying way to elevate your lunch game!
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
📝 Ingredients
Shopping List
- 1600 g boneless skinless chicken thighs
- 300 g cucumber
- to taste various garnish
- 25 g gochujang
- 100 g gochujang paste
- 200 g grated carrots
- 55 g ground meatd garlic
- 200 g low fat yogurt
- 1 dash milk
- 200 g red onion
- 35 g sesame seeds
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- dark soy sauce (to taste)
- garlic powder (to taste)
- honey (to taste)
- 120 g light mayo
- light soy sauce (to taste)
- low carb flour wraps (to taste)
- onion powder (to taste)
- rice vinegar (to taste)
- salt (to taste)
- sriracha (to taste)
👨🍳 Instructions
- 1
Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside.
- 2
In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined.
- 3
In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency.
- 4
In a lined large sheet pan, spread marinated chicken evenly. Add cooking spray, oven bake 25-30 mins at 200C / 400F until golden!
- 5
Toast wraps on a stove flame, slice up chicken then serve with cucumber slaw and gochujang sauce. ENJOY!
💡 Pro Tips
- ✓Marinate chicken thighs for 2-4 hours minimum because gochujang's capsaicin and salt need time to denature proteins and penetrate the meat's dense fiber structure.timing2-4 hours minimum
- ✓Pat chicken completely dry before seasoning and use 1.25g salt per 100g meat (0.125% by weight) to ensure proper seasoning penetration without drawing out excessive moisture.technique0.125% salt by weight
- ✓Bake chicken thighs to internal temperature of 175°F (79°C) rather than the standard 165°F because the higher collagen content requires extra heat to break down into gelatin for optimal tenderness.timing175°F internal temp
- ✓Toast sesame seeds in a dry pan for 2-3 minutes until fragrant to activate their oils and increase nutty flavor compounds by up to 300% through Maillard reactions.technique2-3 minutes, 300% flavor increase
- ✓Arrange chicken pieces in single layer with 1-inch spacing on sheet pan because overcrowding creates steam that prevents browning and reduces surface temperature by 50-75°F.equipment1-inch spacing, 50-75°F temp reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
Korean BBQ Chicken Wraps
Savor the bold flavors of Korean BBQ with these mouthwatering chicken wraps! Juicy, marinated chicken thighs are grilled to perfection and nestled in soft tortillas, layered with crisp veggies and a drizzle of tangy sesame sauce. Ideal for meal prep, these wraps are not just delicious—they're a fun and satisfying way to elevate your lunch game!
📝 Ingredients
Shopping List
- 1600 g boneless skinless chicken thighs
- 300 g cucumber
- to taste various garnish
- 25 g gochujang
- 100 g gochujang paste
- 200 g grated carrots
- 55 g ground meatd garlic
- 200 g low fat yogurt
- 1 dash milk
- 200 g red onion
- 35 g sesame seeds
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- dark soy sauce (to taste)
- garlic powder (to taste)
- honey (to taste)
- 120 g light mayo
- light soy sauce (to taste)
- low carb flour wraps (to taste)
- onion powder (to taste)
- rice vinegar (to taste)
- salt (to taste)
- sriracha (to taste)
👨🍳 Instructions
- 1
Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside.
- 2
In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined.
- 3
In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency.
- 4
In a lined large sheet pan, spread marinated chicken evenly. Add cooking spray, oven bake 25-30 mins at 200C / 400F until golden!
- 5
Toast wraps on a stove flame, slice up chicken then serve with cucumber slaw and gochujang sauce. ENJOY!
💡 Pro Tips
- ✓Marinate chicken thighs for 2-4 hours minimum because gochujang's capsaicin and salt need time to denature proteins and penetrate the meat's dense fiber structure.timing2-4 hours minimum
- ✓Pat chicken completely dry before seasoning and use 1.25g salt per 100g meat (0.125% by weight) to ensure proper seasoning penetration without drawing out excessive moisture.technique0.125% salt by weight
- ✓Bake chicken thighs to internal temperature of 175°F (79°C) rather than the standard 165°F because the higher collagen content requires extra heat to break down into gelatin for optimal tenderness.timing175°F internal temp
- ✓Toast sesame seeds in a dry pan for 2-3 minutes until fragrant to activate their oils and increase nutty flavor compounds by up to 300% through Maillard reactions.technique2-3 minutes, 300% flavor increase
- ✓Arrange chicken pieces in single layer with 1-inch spacing on sheet pan because overcrowding creates steam that prevents browning and reduces surface temperature by 50-75°F.equipment1-inch spacing, 50-75°F temp reduction