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
Scale
- 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