Save to Pinterest My roommate came home one afternoon with a container of Korean BBQ chicken from our favorite spot downtown, and I was struck by how the sweet-savory glaze clung to each piece, how the sesame seeds caught the light. That evening, watching her devour it with such obvious joy, something clicked: what if we wrapped all that magic inside melted cheese and crisped it in a pan? The first attempt was chaotic, gloriously messy, and absolutely unforgettable.
I made these for my study group during finals week, and watching everyone's faces light up when they bit through that golden crust into the warm gochujang-glazed chicken was the only A-grade moment of my entire semester. Someone asked if I'd catered it; I didn't correct them.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the marinade like they're thirsty.
- Soy sauce: The umami backbone that makes everything taste intentional.
- Gochujang: This Korean chili paste is where the soul of the dish lives; don't skip it or substitute lightly.
- Honey: Just enough to balance the heat and give the glaze that sticky-caramelized finish.
- Sesame oil: A little goes far, but it's essential for that toasted, aromatic quality.
- Garlic and ginger: Mince them fresh; it makes a real difference in the brightness of the marinade.
- Rice vinegar: Adds a gentle tang that cuts through the richness.
- Toasted sesame seeds: Buy them already toasted if you can; they're the edible confetti that ties everything together.
- Scallions: Slice them thin and keep some raw for a fresh bite at the end.
- Large flour tortillas: Choose ones that are pliable but sturdy enough to hold the fillings without tearing.
- Mozzarella and cheddar cheese blend: Mozzarella melts smoothly, cheddar adds flavor and color; together they're unstoppable.
- Unsalted butter: Softened and brushed on the outside is what gives you that golden, crispy crust.
Instructions
- Make the marinade:
- Whisk soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl until smooth. You're looking for a glossy, deep mahogany color that smells like umami and warmth.
- Marinate the chicken:
- Toss your chicken slices into the marinade and let them sit for at least 15 minutes, though longer is fine. The chicken will start to darken as the flavors seep in.
- Cook the chicken:
- Heat a nonstick skillet over medium-high heat and add the chicken straight from the marinade, letting it sizzle and caramelize for 4–5 minutes, stirring occasionally. You want the edges to turn glossy and dark, and the chicken to be cooked through; when you taste it, there should be a subtle char.
- Finish the chicken:
- Stir in the sesame seeds and scallions right at the end, letting them warm through for just 30 seconds before you pull it off the heat. The scallions should still have a bit of snap to them.
- Assemble the wraps:
- Lay out each tortilla and sprinkle half of it with a quarter of your cheese blend, then pile on a generous spoonful of the chicken mixture. Scatter more scallions and sesame seeds on top, then fold the tortilla into a half-moon, pressing gently so everything holds together.
- Butter and grill:
- Brush the outside of each wrap generously with softened butter on both sides. Heat a clean skillet or grill pan over medium heat and place the wraps in, pressing them down gently with a spatula.
- Cook until golden:
- Grill for 2–3 minutes per side until the outside is crispy and golden and you can see the cheese starting to bulge from the sides. The butter should be nutty and brown, not burnt.
- Rest and serve:
- Let the wraps rest for a minute on a cutting board so the cheese sets just slightly, then slice them in half and serve while everything is still warm and the cheese is still gooey.
Save to Pinterest There's a moment right when you cut into one of these and the cheese is still stretched and gooey, the chicken is steaming, and that Korean BBQ glaze is shimmering under the kitchen light—that's when it stops being just dinner and becomes a small, delicious act of joy. I've made these dozens of times since, and it never gets old.
Flavor Notes and Balance
What makes this dish work so well is the balance between heat, sweetness, and savory umami. The gochujang brings a gentle spice that builds as you eat, the honey rounds out the sharp edges, and the sesame oil ties it all together with a warm, toasted backbone. When you add the bright pop of raw scallions and the nuttiness of the toasted sesame seeds, you've created something with real dimension—it's not just spicy chicken and cheese, it's a conversation between Korean flavors and comfort food.
Customization and Swaps
The beauty of this recipe is how flexible it is without losing its identity. If you want more heat, layer in some fresh sliced chilies or a drizzle of sriracha right before serving. For something milder, reduce the gochujang by half. You can swap the cheddar for provolone if you want a different flavor profile, or experiment with different cheeses altogether—I've used gruyere before and it was elegant and unexpected. Some people like to add a thin spread of mayo or even a dot of sriracha mayo inside before assembling, which adds richness and an extra kick.
Serving Suggestions and Pairings
These wraps are bold enough to stand alone, but they love company. A side of kimchi adds a funky, pickled contrast that's incredible, or a simple cabbage slaw brings freshness and crunch. I've served them with a cold glass of ginger ale or a light beer, and both work beautifully. For a more substantial meal, pair them with a simple soup like miso or a light broth on the side.
- Make sure your serving platter is warm so the wraps stay crispy longer.
- If you're serving these to a group, assemble and cook them in batches so each batch is hot when eaten.
- Leftover chicken keeps in the fridge for three days and reheats beautifully in a skillet with a splash of water.
Save to Pinterest This dish sits in that magical space where it feels indulgent but comes together quickly, where you're combining cuisines in a way that feels totally natural. Every time you make it, it tastes like you did something clever in the kitchen.
Recipe FAQs
- → How do I marinate the chicken for best flavor?
Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar. Marinate thinly sliced chicken for at least 15 minutes to enhance the spicy-sweet flavors.
- → What cheeses work well in this wrap?
Mozzarella and cheddar provide a melty, creamy texture. You can substitute mozzarella with provolone for a milder flavor.
- → Can this be made gluten-free?
Yes, use gluten-free wraps and replace soy sauce with tamari to avoid gluten while keeping robust taste.
- → How should I cook the wraps to get a crispy exterior?
Brush the wraps with softened butter and grill them on medium heat, pressing gently for 2–3 minutes per side until golden brown and cheese is melted.
- → What sides pair well with this dish?
Kimchi or a simple cabbage slaw complement the bold flavors and add a refreshing contrast.