Korean BBQ Chicken Wrap

Ingredients

• 2 lb boneless chicken thighs (Cut into cubes)
• 1 tbsp cornstarch
• 2 tbsp soy sauce (For the chicken)
• 2 tbsp ketchup (For the chicken)
• 1 tbsp fresh garlic (Minced; for the chicken)
• 1 tbsp garlic powder (For the chicken)
• 2 tbsp gochujang paste (For the chicken)
• 1 tbsp rice vinegar (For the chicken)
• salt (To taste; for the chicken)
• 1 tsp brown sugar (For the chicken)
• 1 tsp black pepper powder (For the chicken)
• 0.5 cup Kewpie mayonnaise (For the creamy Korean BBQ sauce)
• 2 tbsp gochujang paste (For the creamy Korean BBQ sauce)
• 1 tbsp ketchup (For the creamy Korean BBQ sauce)
• 1 tbsp honey (For the creamy Korean BBQ sauce)
• 1 tsp rice vinegar (For the creamy Korean BBQ sauce)
• 1 tbsp soy sauce (For the creamy Korean BBQ sauce)
• 1 tsp garlic powder (For the creamy Korean BBQ sauce)
• salt (To taste; for the creamy Korean BBQ sauce)
• 3.5 tbsp oil (Source states 3–4 tbsp; for pan cooking)
• 1 tbsp sesame seeds (For garnish)
• 1 bunch green onion (Chopped; for garnish)
• 1 medium cucumber (Thinly sliced)
• 1 carrot (Shredded)
• 1 small red onion (Thinly sliced)
• 1 tbsp gochujang paste (For the cucumber salad)
• 1 tsp fresh garlic (Minced; for the cucumber salad)
• 1 tbsp rice vinegar (For the cucumber salad)
• salt (To taste; for the cucumber salad)
• 1 tsp red chili flakes (Optional)
• 0.5 tsp black sesame seeds (For the cucumber salad)
• 0.5 tsp white sesame seeds (For the cucumber salad)
• 0.333 cup green onion (Finely chopped; for the cucumber salad)
• 1 tbsp sesame seed oil (For the cucumber salad)
• 6 tortilla wraps (Warm before assembling)
• lettuce (Amount not specified; for assembly)

Steps

1. 1

   Combine the cubed chicken, salt, black pepper powder, garlic powder, ketchup, gochujang paste, brown sugar, minced garlic, rice vinegar, cornstarch, and soy sauce in a bowl. Mix well and marinate for 30 minutes.

2. 2

   Prepare the creamy Korean BBQ sauce by whisking the Kewpie mayonnaise, gochujang paste, ketchup, honey, rice vinegar, soy sauce, and garlic powder in a bowl until smooth.

3. 3

   Season the sauce with salt to taste.

4. 4

   Prepare the cucumber salad by combining the sliced cucumber, shredded carrot, sliced red onion, gochujang paste, minced garlic, rice vinegar, salt, optional red chili flakes, black sesame seeds, white sesame seeds, and finely chopped green onion in a bowl.

5. 5

   Drizzle the cucumber salad with sesame seed oil and combine.

6. 6

   For the air-fryer method, spray the marinated chicken with cooking oil and air-fry at 400°F for 15–20 minutes, flipping halfway through.

7. 7

   Alternatively, heat the oil in a pan over medium-low heat. Add the chicken in batches and cook for 12–15 minutes, stirring constantly to prevent the sauce from sticking, until the chicken is cooked through.

8. 8

   Garnish the cooked chicken with sesame seeds and chopped green onion.

9. 9

   Warm the tortilla wraps.

10. 10

    Add lettuce, cooked chicken, and Korean cucumber salad to each warm tortilla. Drizzle with the creamy Korean BBQ sauce and serve.

Notes

The source lists sesame seed oil in the cucumber salad ingredients but also mentions it in the chicken marinade; the chicken step above includes the listed chicken rice vinegar and cornstarch as well. The source provides two chicken cooking methods: air frying or pan cooking.

Nutrition per serving

• main
• wrap
• Korean-inspired
• chicken
• air-fried
• pan-cooked
• spicy
• meal