Save The idea came to me during a late-night craving when I had leftover Korean BBQ chicken and a pack of tortillas sitting on the counter. I was skeptical about the combination at first, but the first bite convinced me this fusion was meant to be.
I made these for a casual dinner with friends last fall, and everyone went quiet after the first bite. The way the crispy wrap gives way to that tender, caramelized chicken is something you have to experience for yourself.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced: Thighs work beautifully too if you prefer more richness and juiciness
- 2 tablespoons soy sauce: Use tamari if you need this gluten-free, it tastes nearly identical
- 1 tablespoon gochujang (Korean chili paste): This is the soul of the dish, worth seeking out at an Asian market or well-stocked grocery store
- 1 tablespoon honey: Brown sugar works in a pinch, but honey gives a nicer sheen to the glaze
- 1 tablespoon sesame oil: Toasted sesame oil has way more flavor than the regular stuff, do not skip the toast
- 2 cloves garlic, minced: Fresh garlic matters here, jarred garlic can taste bitter in the glaze
- 1 teaspoon fresh ginger, grated: Peel it first with a spoon for less waste, then grate against the small holes of a box grater
- 1 tablespoon rice vinegar: White wine vinegar or apple cider vinegar can substitute if needed
- 1 teaspoon toasted sesame seeds: Toast your own in a dry pan over medium heat for 2 minutes, shaking constantly
- 2 scallions, thinly sliced: Slice them thin so they wilt slightly into the hot chicken
- 4 large flour tortillas or wraps: The 10-inch size gives you the best cheese-to-chicken ratio
- 1 ½ cups shredded mozzarella cheese: Shred it yourself from a block for better melt, pre-shredded has anti-caking agents
- ½ cup shredded cheddar cheese: Sharp cheddar adds the punch that mild mozzarella lacks
- 2 tablespoons unsalted butter, softened: Softened butter spreads more evenly on the tortilla for even browning
- 2 tablespoons additional scallions, thinly sliced: Fresh scallions on top add a crisp bite against the rich filling
- 1 tablespoon toasted sesame seeds: These toast even more in the pan, creating an incredible crunch
Instructions
- Whisk together the marinade:
- Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl until the honey dissolves completely
- Marinate the chicken:
- Add the sliced chicken and toss until every piece is coated, then let it sit for at least 15 minutes while you prep everything else
- Cook the chicken until caramelized:
- Heat a nonstick skillet over medium-high heat, add the chicken in a single layer, and cook for 4 to 5 minutes until cooked through and deeply browned in spots
- Add the finishing touches:
- Stir in the sesame seeds and sliced scallions, cook for 30 seconds, then remove from heat
- Assemble the wraps:
- Lay out each tortilla, sprinkle mozzarella and cheddar on one half, top with chicken, then scatter extra scallions and sesame seeds over the cheese
- Fold and butter:
- Fold each tortilla into a half-moon shape, then brush softened butter over the outside of each wrap
- Grill until golden and crispy:
- Cook in a clean skillet over medium heat for 2 to 3 minutes per side, pressing gently with a spatula, until deeply golden and the cheese has melted
- Rest and serve:
- Let the wraps rest for 1 minute so the cheese sets slightly, then slice into wedges and serve immediately
Save My brother-in-law still talks about the time I made these for a game night, asking when I am going to make them again. Something about the combination of familiar comfort food with those bold Korean flavors just makes people happy.
Make It Your Own
Once you have the basic technique down, these wraps adapt to whatever you have in the fridge. I have made them with leftover rotisserie chicken in a pinch, and they still turn out incredible.
The Perfect Sides
A crisp, cold side cuts through the richness of the cheese and caramelized meat. Simple cucumber salad dressed with rice vinegar works beautifully here.
Make-Ahead Magic
You can marinate the chicken up to 24 hours in advance for even deeper flavor. The wraps are best eaten immediately, but leftover chicken reheats perfectly for quick lunches.
- Cook the chicken ahead of time and store it in the fridge
- Keep everything separate until you are ready to grill
- Never assemble wraps more than an hour before cooking or they get soggy
Save These wraps have become my go-to when I want something that feels special but does not require hours in the kitchen. Hope they become a favorite in your house too.
Recipe FAQs
- → How is the chicken marinated?
The chicken is marinated in a blend of soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar to infuse spicy and savory flavors.
- → What cheeses are used in the wrap?
A combination of shredded mozzarella and cheddar cheeses is used to create a melty, creamy texture inside the wrap.
- → How do you achieve the crispy wrap exterior?
The wrap is brushed with softened butter and grilled on medium heat until golden brown and crisp on both sides.
- → Can this dish be made gluten-free?
Yes, by using gluten-free wraps and substituting soy sauce with tamari, the wrap can be adapted for gluten-free diets.
- → What toppings enhance the wrap’s flavor?
Scallions and toasted sesame seeds sprinkled inside add freshness and a nutty crunch, balancing the rich flavors.