Korean BBQ Chicken Wrap (Printable Version)

Tender Korean BBQ chicken and melty cheese fold into a golden, crispy wrap with sesame and scallions.

# What You Need:

→ Korean BBQ Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced (about 12 oz)
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 (about 170 g)
13 - ½ cup shredded cheddar cheese (about 56 g)
14 - 2 tablespoons unsalted butter, softened
15 - 2 tablespoons scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# How To Make:

01 - Combine soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar in a bowl. Add thinly sliced chicken breasts and toss to coat. Marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken and cook, stirring frequently, for 4 to 5 minutes until fully cooked and caramelized. Stir in toasted sesame seeds and sliced scallions. Remove from heat.
03 - Lay tortillas flat and sprinkle ¼ of the shredded mozzarella and cheddar cheeses over half of each tortilla. Top with a generous spoonful of the cooked chicken mixture, then scatter 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. Lightly brush the outside of each folded wrap with softened unsalted butter.
06 - Place wraps onto the skillet and grill for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and cheese has melted inside.
07 - Remove wraps from heat and let rest for 1 minute to set. Slice in half and serve immediately.

# Cooking Tips:

01 -
  • It bridges comfort food and bold Asian flavors in a way that feels impossible but totally works.
  • Ready in 35 minutes, so you can make this on a random Tuesday when you want something impressive but not complicated.
  • The crispy exterior hiding melted cheese and spicy, sweet chicken inside is basically edible theater.
02 -
  • Don't skip marinating—those 15 minutes let the gochujang actually season the chicken instead of just coating it.
  • Medium heat on the grill is crucial; too high and the outside burns before the cheese melts, too low and you lose that crispy exterior.
  • Softened butter spreads evenly and browns beautifully in a way cold butter never will.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before adding them—the difference in flavor is the difference between good and memorable.
  • Marinate the chicken in a zip-top bag if you're prepping ahead; it takes up less fridge space and the marinade coats everything evenly.
  • Slice diagonally when serving—it looks better, makes the wrap easier to hold, and somehow makes it taste better too.
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