A savory wrap featuring tender BBQ chicken, melted cheese, scallions, and sesame toasted to crisp perfection.
# What You'll Need:
→ Korean BBQ Chicken
01 - 2 boneless, skinless chicken breasts, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon gochujang (Korean chili paste)
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon 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 tablespoons unsalted butter, softened
15 - 2 tablespoons scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
# How to Make:
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. Add marinated chicken and cook for 4 to 5 minutes, stirring frequently, until fully cooked and caramelized. Stir in sesame seeds and scallions, then remove from heat.
03 - Lay flour tortillas flat. On one half of each, evenly distribute mozzarella and cheddar cheese. Top with a generous portion of the chicken mixture, then scatter additional scallions and sesame seeds.
04 - Fold each tortilla over to create a half-moon shape, enclosing the filling.
05 - Heat a clean skillet or grill pan over medium heat. Brush the exterior of each wrap with softened butter.
06 - Grill each wrap for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove from heat, let rest for 1 minute, slice, and serve warm.
