Warm up your weeknight meals with a delicious Korean BBQ Chicken Wrap! This recipe wraps juicy chicken in flavorful Korean spices, making it a hit with the whole family. Whether you’re looking for a quick dinner solution or a fun way to spice up your meal prep, these wraps are perfect. You’ll enjoy the savory scents wafting through your kitchen as you prepare a cozy, family-friendly dish.
Why Make This Recipe
- Quick & Easy: Whip it up in just 30 minutes, so it’s perfect for busy nights.
- Family Favorite: Kids and adults alike love the savory, sweet taste of Korean flavors.
- Budget-Friendly: Using simple, accessible ingredients keeps costs low.
- Comfort Food: This dish wraps you in a warm embrace, making everyone feel at home.
These Korean BBQ Chicken Wraps stand out because they blend crunchy veggies and succulent chicken with a rich sauce. It’s a meal that brings smiles and satisfaction, reminding you of cozy gatherings and family dinners.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Wrap:
- 4 large tortillas (soft flour or whole wheat)
- 1 cup shredded lettuce
- 1 cup carrot, julienned
- ½ cucumber, sliced thin
- 1 avocado, sliced (optional)
For the Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
How to Make Korean BBQ Chicken Wrap
- Marinate the Chicken: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the chicken and let it marinate for at least 15 minutes. This extra flavor will make all the difference!
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken for about 6-7 minutes on each side until it’s browned and cooked through. Check with a meat thermometer; it should read 165°F (75°C).
- Make the Sauce: In a small bowl, mix gochujang, honey, and rice vinegar. This sauce adds a tangy kick that pairs perfectly with the chicken.
- Slice the Chicken: Once cooked, let the chicken rest for a couple of minutes before slicing it into thin strips. This keeps the juices in!
- Assemble the Wraps: Lay a tortilla flat and layer on some shredded lettuce, carrot, cucumber, avocado, and sliced chicken. Drizzle with the sauce and wrap it up tight.
How to Serve Korean BBQ Chicken Wrap
- Presentation: Serve the wraps on a large platter, cut in half to showcase the colorful filling.
- Garnishes: Sprinkle sesame seeds on top for extra crunch and flavor.
- Side Dishes: Pair with extra veggies or some crispy sweet potato fries for a complete meal.
How to Store Korean BBQ Chicken Wrap
To keep your wraps fresh, store any leftover chicken and veggies separately in airtight containers in the fridge. Enjoy within 3 days. If you want to save the chicken for later, wrap it tightly and freeze for up to 2 months. To reheat, simply warm the chicken in a skillet over low heat until heated through.
Tips to Make Korean BBQ Chicken Wrap
- Don’t Rush the Marinade: The longer the chicken sits in the marinade, the better the flavor!
- Use Fresh Veggies: Crisp, fresh veggies make a big difference in taste and texture.
- Adjust the Spice: If you’re not a fan of heat, start with less gochujang and add more to taste.
Variation
- Gluten-Free: Use gluten-free soy sauce and corn tortillas for a gluten-free version.
- Vegetarian: Swap the chicken for grilled tofu or tempeh for a plant-based option.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well too; just be mindful of cooking time, as they may cook faster than thighs.
How can I make this dish spicier?
Add more gochujang or sprinkle some red pepper flakes into the marinade for extra heat.
Can I prep these wraps ahead of time?
Absolutely! You can prepare the chicken and veggies in advance. Just assemble the wraps right before serving to keep them fresh.
Conclusion
These Korean BBQ Chicken Wraps are not just a meal; they’re a warm reminder of home-cooked love. Easy to make and incredibly satisfying, they’re sure to become a family favorite. We’d love to hear your thoughts! Leave a comment and a star rating, and share this recipe on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Korean BBQ Chicken Wrap
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
Warm up your weeknight meals with these delicious Korean BBQ Chicken Wraps, featuring juicy chicken marinated in Korean spices wrapped with fresh veggies.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 4 large tortillas (soft flour or whole wheat)
- 1 cup shredded lettuce
- 1 cup carrot, julienned
- ½ cucumber, sliced thin
- 1 avocado, sliced (optional)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the chicken and let it marinate for at least 15 minutes.
- Heat a grill pan or skillet over medium heat. Cook the marinated chicken for about 6-7 minutes on each side until it’s browned and cooked through.
- In a small bowl, mix gochujang, honey, and rice vinegar to make the sauce.
- Once cooked, let the chicken rest for a couple of minutes before slicing it into thin strips.
- Lay a tortilla flat and layer on some shredded lettuce, carrot, cucumber, avocado, and sliced chicken. Drizzle with the sauce and wrap it up tight.
Notes
Store any leftover chicken and veggies separately in airtight containers in the fridge for up to 3 days. Chicken can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg