Korean BBQ Chicken Wrap (Printable)

Fusion of Korean BBQ chicken, cheese, scallions, and sesame grilled to golden crisp in a wrap.

# What You Need:

→ 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

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 additional scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# How To Make It:

01 - Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Add the thinly sliced chicken and marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook, stirring, for 4 to 5 minutes until fully cooked and caramelized. Stir in toasted sesame seeds and sliced scallions, then remove from heat.
03 - Lay out the flour tortillas. On one half of each tortilla, sprinkle a quarter of the mozzarella and cheddar cheeses. Top evenly with the cooked chicken mixture, then scatter additional scallions and a pinch of sesame seeds.
04 - Fold each tortilla over to form a half-moon shape, enclosing the fillings.
05 - Heat a clean skillet or grill pan over medium heat. Brush the outside of each folded wrap with softened butter to promote browning.
06 - Grill each wrap for 2 to 3 minutes per side, pressing gently, until the exterior is golden brown and the cheeses have melted.
07 - Remove wraps from the heat and allow to rest for 1 minute. Slice and serve immediately while warm.

# Expert Advice:

01 -
  • The crispy-cheesy exterior gives way to tender, gochujang-glazed chicken that actually tastes like you labored over it for hours.
  • It's forgiving enough for a weeknight but impressive enough to pull together when people drop by unexpectedly.
  • Unlike most fusion experiments, this one actually works because every element has a real job to do.
02 -
  • Don't skip the 15-minute marinade; I learned this the hard way when I tried to rush and the chicken tasted like it was just sad and spicy rather than confident and complex.
  • The butter on the outside matters as much as the filling; oil will let it brown but butter is what makes it taste like you actually know what you're doing.
  • Slice your chicken thin and let your skillet get properly hot before adding it, or you'll end up with gray, rubbery chicken instead of caramelized magic.
03 -
  • Use medium heat when grilling so the exterior gets golden and crispy while the cheese actually has time to melt instead of just sitting there slick and cold.
  • If your wraps split or tear while you're handling them, use two wraps per sandwich and layer the filling between them; it sounds wasteful but it's better than a kitchen disaster.
  • Make extra marinade and keep it in a jar because you'll find yourself adding it to leftover rice, using it as a dipping sauce, or just drizzling it on things when you're feeling adventurous.
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