Korean BBQ Chicken Wrap (Printable Version)

Fusion of Korean BBQ chicken, melty cheese, scallions, and sesame in a golden grilled wrap.

# 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 and Cheese

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

# Steps to Follow:

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 4–5 minutes, stirring occasionally, until fully cooked and caramelized. Stir in sesame seeds and scallions, then remove from heat.
03 - Lay out tortillas and evenly distribute mozzarella and cheddar cheeses over half of each. Top with the BBQ chicken mixture, then scatter additional scallions and a pinch of sesame seeds on top.
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 outside of each wrap with softened butter.
06 - Grill wraps for 2–3 minutes per side, pressing gently until golden brown and cheese is melted.
07 - Remove wraps from pan, let rest for 1 minute, then slice and serve hot.

# Additional Tips::

01 -
  • It's a genius shortcut that lets you skip the traditional Korean BBQ table setup while getting all those bold, caramelized flavors.
  • The crispy, buttered wrap exterior contrasts beautifully with the gooey cheese and tender chicken inside, creating textural harmony.
  • Total time is under 40 minutes, making it perfect for weeknight cravings or impressing guests without the stress.
02 -
  • Don't skip the marinating step—this is where all the flavor gets locked into the chicken, and 15 minutes truly is the minimum.
  • If your pan isn't hot enough when you add the marinated chicken, it'll steam instead of caramelize; medium-high heat is your friend.
  • The tortilla will seem flimsy when you're assembling it, but the butter and heat transform it into something crispy and structured—trust the process.
03 -
  • Slice your chicken against the grain for maximum tenderness—the knife should cut across the muscle fibers, not parallel to them.
  • Don't crowd the skillet when cooking the marinated chicken; give it space to develop color and caramelization instead of steaming.
  • If you're concerned about the wrap tearing, briefly warm your tortillas in a dry skillet before assembly—they'll be more pliable and forgiving.
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