Imported from the web

Korean BBQ Chicken Wraps

Name: Korean BBQ Chicken Wraps
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: East Asian
Ingredients: 1600 g Boneless skinless chicken thighs (Trim excess fat); 2 tsp Salt; 3 tsp Black pepper; 3 tsp Garlic powder (For the chicken marinade); 4 tsp Onion powder; 100 g Gochujang paste (Mild or hot); 55 g Garlic (Minced; source specifies 50–60 g); 35 g Sesame seeds (For the chicken marinade); 60 g Honey (For the chicken marinade); 30 g Light soy sauce; 40 g Dark soy sauce; 200 g Low-fat yogurt (For the creamy gochujang sauce); 120 g Light mayonnaise (For the creamy gochujang sauce); 25 g Gochujang (For the creamy gochujang sauce); 25 g Honey (For the creamy gochujang sauce); 2 tsp Garlic powder (For the creamy gochujang sauce); Milk (A dash, to reach desired consistency); 300 g Cucumber (Thinly sliced); 200 g Carrots (Grated); 200 g Red onion (Thinly sliced); 20 g Sesame seeds (For the slaw); 40 g Rice vinegar; 30 g Sriracha; 10 Low-carb flour wraps (Mission brand); Sesame seeds (For garnish; amount not specified); Parsley (For garnish; amount not specified); Chilli flakes (For garnish; amount not specified); Cooking spray (For the sheet pan; amount not specified)

Recipe by Jalalsamfit @jalalsamfit · Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Meal-prep wraps filled with sheet-pan Korean BBQ chicken, crunchy cucumber-carrot slaw, and creamy gochujang sauce. The post lists macros of 417 calories, 39 g protein, 38 g carbs, and 12 g fat per wrap, including sauce.

10 servings50 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1600 g Boneless skinless chicken thighs (Trim excess fat)
2 tsp Salt
3 tsp Black pepper
3 tsp Garlic powder (For the chicken marinade)
4 tsp Onion powder
100 g Gochujang paste (Mild or hot)
55 g Garlic (Minced; source specifies 50–60 g)
35 g Sesame seeds (For the chicken marinade)
60 g Honey (For the chicken marinade)
30 g Light soy sauce
40 g Dark soy sauce
200 g Low-fat yogurt (For the creamy gochujang sauce)
120 g Light mayonnaise (For the creamy gochujang sauce)
25 g Gochujang (For the creamy gochujang sauce)
25 g Honey (For the creamy gochujang sauce)
2 tsp Garlic powder (For the creamy gochujang sauce)
Milk (A dash, to reach desired consistency)
300 g Cucumber (Thinly sliced)
200 g Carrots (Grated)
200 g Red onion (Thinly sliced)
20 g Sesame seeds (For the slaw)
40 g Rice vinegar
30 g Sriracha
10 Low-carb flour wraps (Mission brand)
Sesame seeds (For garnish; amount not specified)
Parsley (For garnish; amount not specified)
Chilli flakes (For garnish; amount not specified)
Cooking spray (For the sheet pan; amount not specified)

Steps

1
Trim excess fat from the chicken thighs. Add the salt, black pepper, garlic powder, onion powder, gochujang, minced garlic, sesame seeds, honey, light soy sauce, and dark soy sauce; mix thoroughly to coat and set the chicken aside.
2
In a bowl, combine the cucumber, grated carrots, red onion, sesame seeds, rice vinegar, and sriracha. Mix until well combined, then set aside.
3
In a separate bowl, combine the yogurt, light mayonnaise, gochujang, honey, and garlic powder. Add a dash of milk to reach the desired consistency and mix until smooth and creamy.
4
Line a large sheet pan and spread the marinated chicken evenly across it. Apply cooking spray as stated in the source.
5
Bake at 200°C / 400°F for 25–30 minutes, until golden. The post describes the chicken as golden; the transcript also mentions crispy.
6
Toast the wraps over a stove flame.
7
Slice the cooked chicken. Serve it in the toasted wraps with the cucumber slaw and creamy gochujang sauce. Add sesame seeds, parsley, and chilli flakes as garnish.

Notes

Makes 10 wraps. The source does not specify the amount of milk, garnish quantities, or a storage/reheating method. It also does not give a measured amount for cooking spray.