Korean BBQ Chicken Wrap (Printable View)

Fusion of Korean BBQ chicken, melted cheese, scallions, and sesame seeds in a crispy wrap.

# What You'll Need:

→ Korean BBQ Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp gochujang (Korean chili paste)
04 - 1 tbsp honey
05 - 1 tbsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp rice vinegar
09 - 1 tsp 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 tbsp unsalted butter, softened
15 - 2 tbsp additional scallions, thinly sliced
16 - 1 tbsp toasted sesame seeds

# How To Make It:

01 - Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Add chicken slices and marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Cook marinated chicken for 4 to 5 minutes, stirring frequently, until cooked through and caramelized. Stir in toasted sesame seeds and scallions. Remove from heat.
03 - Lay out tortillas and sprinkle mozzarella and cheddar cheese evenly over half of each. Top with a generous portion of cooked chicken mixture, extra scallions, and a pinch of sesame seeds.
04 - Fold each tortilla over to form a half-moon shape, enclosing the filling.
05 - Heat a clean skillet or grill pan over medium heat. Brush the outside of each wrap with softened butter.
06 - Grill each wrap for 2 to 3 minutes per side, pressing gently, until the exterior is golden brown and cheese is melted.
07 - Remove wraps from heat and let rest for 1 minute. Slice and serve warm.

# Expert Advice:

01 -
  • It's comfort food that feels fancy, like you've cracked some secret code in your own kitchen.
  • The contrast between crispy buttered wrap, melted cheese, and tender chicken is pure magic on a plate.
  • You can have dinner ready in under 40 minutes, which means weeknight wins.
02 -
  • Don't overcrowd the filling or your wrap will burst open like it can't contain its own joy; trust me, it's a mess worth learning about once.
  • If the tortilla tears while you're folding, use a second tortilla underneath as a brace—I learned this the hard way and now it's my secret weapon.
  • The butter has to be soft enough to spread but not melted, or it won't crisp up the way you want it to.
03 -
  • Prep your chicken and marinade the night before—it saves you time on the day you want to cook, and the flavors deepen overnight.
  • If your tortillas are thick or stiff, warm them in a dry skillet for 15 seconds before assembling; they'll fold without cracking.
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