K-fire Crunch Wrap Recipe

Make gochujang marinade

In a medium bowl whisk together gochujang, soy sauce, mirin (if using), brown sugar (or honey), minced garlic, sesame oil, salt, and black pepper until smooth.

Marinate chicken

Trim excess fat from the chicken thighs and place them in the bowl with the marinade. Toss to coat, cover, and refrigerate for at least 15 minutes, up to 2 hours. If short on time, marinate while preparing vegetables.

Cook chicken

Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Remove excess marinade from the chicken (reserve marinade) and sear the thighs 4-5 minutes per side until caramelized and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes. Slice or shred the chicken into bite-sized pieces. If desired, pour the reserved marinade into the skillet and simmer 1-2 minutes to glaze the cooked chicken; then toss chicken in glaze.

Quick pickle the veggies

In a bowl combine rice vinegar, sugar, and 1/4 teaspoon salt until dissolved. Add sliced Napa cabbage, julienned cucumber, and carrots. Toss to coat and let sit 10-15 minutes to lightly pickle and soften. Drain excess liquid before assembling.

Prepare green onions

Thinly slice the green onions on a bias and reserve for topping and mixing into the cabbage blend. Mix half the sliced green onions into the drained pickled vegetables for even flavor; reserve the rest for garnish.

Make sriracha mayo

In a small bowl combine mayonnaise, sriracha, and lime juice. Taste and adjust heat by adding more sriracha or a pinch of sugar if too tangy.

Assemble each crunch wrap

Lay one large flour tortilla flat. Spread about 1 tablespoon of sriracha mayo in the center. Sprinkle roughly 1/4 cup shredded cheese over the mayo. Place one crispy tostada shell (or a stack of 2 crispy wonton wrappers) on top of the cheese. Spoon about 1/4 of the gochujang chicken onto the tostada, top with a generous handful (about 1/2 cup) of pickled Napa/cucumber/carrot mixture, drizzle another 1 tablespoon sriracha mayo, and sprinkle some reserved green onions and a pinch of toasted sesame seeds. Fold the tortilla edges up and over the center, pleating as necessary to completely enclose the filling. Press to form a sealed disc.

Toast the wrap

Heat a nonstick skillet or griddle over medium heat and add 1/2 teaspoon oil or butter. Place the folded seam side down and cook 2-3 minutes until golden brown and sealed. Carefully flip and cook another 1.5-2 minutes until the other side is golden and the cheese is melted. Repeat with remaining wraps, adding more oil as needed.

Serve

Slice each crunch wrap in half if desired. Garnish with remaining green onions, a sprinkle of toasted sesame seeds, and lime wedges on the side. Serve immediately with extra sriracha mayo for dipping.