Korean Bbq Chicken Wrap Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and pat dry. Place chicken in a shallow bowl or zip-top bag.

In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp brown sugar, 1 tbsp mirin, 1 tsp toasted sesame oil, minced garlic, grated ginger and 1 tsp black pepper until sugar dissolves.

Pour the marinade over the chicken, turning to coat completely. Marinate at room temperature for 20 minutes or refrigerate for 1–4 hours for deeper flavor. If refrigerated, remove 20 minutes before cooking to take off chill.

While chicken marinates, whisk together 1 tbsp honey, 1 tsp soy sauce, 1 tsp toasted sesame oil and 1 tsp sesame seeds. Set aside. This will be brushed on the chicken in the final minute of cooking for shine and extra flavor.

Make the spicy mayo by combining 1/2 cup mayonnaise, 1 tsp gochujang, 1 tbsp lime juice, 1 tsp rice vinegar, 1/2 tsp sesame oil and 1/4 tsp salt in a small bowl. Taste and adjust heat or acidity as desired. Refrigerate until assembly.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add 1 tbsp neutral oil and swirl to coat. Remove chicken from marinade (reserve marinade) and place thighs in the hot pan in a single layer. Cook 4–5 minutes without moving until a brown crust forms.

Flip the thighs and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). If using bone-in or thicker pieces, adjust time accordingly.

In the last 1–2 minutes of cooking, brush the reserved sesame-garlic glaze (or the optional honey-soy glaze) over the chicken and let it caramelize briefly. Turn once to glaze both sides. Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Warm the flour tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Spread about 1 1/2 tbsp of the spicy mayo down the center of each tortilla.

Divide the shredded napa cabbage (about 1/2 cup per wrap), julienned carrots (about 1/4 cup), sliced cucumber (about 1/4 cup), chopped kimchi (roughly 3/4 oz per wrap) and sliced scallions evenly among the four tortillas.

Top the vegetables with an even portion of the sliced Korean BBQ chicken (about 4 oz cooked per wrap). Sprinkle with cilantro leaves if using and extra sesame seeds if desired.

Fold the bottom edge of each tortilla up over the filling, then fold the sides in and roll tightly to form a secure wrap. Optional: place seam-side down on a hot skillet for 30–60 seconds per side to seal and add light toasting.

Serve each wrap with a lime wedge for squeezing and extra gochujang-mayo on the side if desired.