High Protein Korean BBQ Chicken Wraps
High Protein Korean BBQ Chicken Wraps
Ingredients
For the Korean BBQ Chicken
- 3 1/2 pounds boneless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup gochujang
- 2 tablespoons minced garlic
- 1 tablespoon sesame seeds
- 2 tablespoons honey
- 2 tablespoons soy sauce
- cooking spray, as needed
For the Cucumber Slaw
- 2 cups carrots, grated
- 1/2 red onion, thinly sliced
- 1 cucumber, thinly sliced
- 1 tablespoon sesame seeds, white and black
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
For the Gochujang Creamy Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1 tablespoon milk
For Assembly and Garnish
- 10 tortilla wraps, large
- sesame seeds, for garnish, as needed
- fresh chives, chopped, for garnish, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the boneless chicken thighs with salt, black pepper, garlic powder, onion powder, gochujang, minced garlic, sesame seeds, honey, and soy sauce. Mix thoroughly by hand until the chicken is fully coated.
⏱️ 5 min
- 3
Spread the marinated chicken evenly on the prepared sheet pan. Spray the chicken lightly with cooking spray.
⏱️ 2 min
- 4
Bake the chicken for 25-30 minutes, or until golden brown and crispy, and cooked through. Once cooked, remove from the oven and let cool slightly before slicing into smaller pieces suitable for wraps.
⏱️ 30 min•🌡️ 400
- 5
While the chicken is baking, prepare the cucumber slaw. In a mixing bowl, combine the grated carrots, thinly sliced red onion, thinly sliced cucumber, sesame seeds (white and black), rice vinegar, and sriracha. Mix well until all ingredients are evenly coated.
⏱️ 8 min
- 6
Next, prepare the gochujang creamy sauce. In a separate bowl, combine the plain Greek yogurt, light mayonnaise, gochujang, honey, garlic powder, and a dash of milk. Whisk thoroughly until the sauce is smooth and creamy.
⏱️ 5 min
- 7
To assemble the wraps, lay out a tortilla wrap. Place a generous portion of the cucumber slaw down the center of the wrap.
⏱️ 1 min
- 8
Top the slaw with a portion of the sliced Korean BBQ chicken.
⏱️ 1 min
- 9
Drizzle a generous amount of the Gochujang creamy sauce over the chicken and slaw.
⏱️ 1 min
- 10
Garnish with a sprinkle of additional sesame seeds and chopped fresh chives, if desired.
⏱️ 1 min
- 11
Fold and roll the wrap tightly. Repeat for the remaining wraps and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Korean BBQ Chicken Wraps
For the Korean BBQ Chicken
- 3 1/2 pounds boneless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup gochujang
- 2 tablespoons minced garlic
- 1 tablespoon sesame seeds
- 2 tablespoons honey
- 2 tablespoons soy sauce
- cooking spray, as needed
For the Cucumber Slaw
- 2 cups carrots, grated
- 1/2 red onion, thinly sliced
- 1 cucumber, thinly sliced
- 1 tablespoon sesame seeds, white and black
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
For the Gochujang Creamy Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1 tablespoon milk
For Assembly and Garnish
- 10 tortilla wraps, large
- sesame seeds, for garnish, as needed
- fresh chives, chopped, for garnish, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the boneless chicken thighs with salt, black pepper, garlic powder, onion powder, gochujang, minced garlic, sesame seeds, honey, and soy sauce. Mix thoroughly by hand until the chicken is fully coated.
⏱️ 5 min - 3
Spread the marinated chicken evenly on the prepared sheet pan. Spray the chicken lightly with cooking spray.
⏱️ 2 min - 4
Bake the chicken for 25-30 minutes, or until golden brown and crispy, and cooked through. Once cooked, remove from the oven and let cool slightly before slicing into smaller pieces suitable for wraps.
⏱️ 30 min•🌡️ 400 - 5
While the chicken is baking, prepare the cucumber slaw. In a mixing bowl, combine the grated carrots, thinly sliced red onion, thinly sliced cucumber, sesame seeds (white and black), rice vinegar, and sriracha. Mix well until all ingredients are evenly coated.
⏱️ 8 min - 6
Next, prepare the gochujang creamy sauce. In a separate bowl, combine the plain Greek yogurt, light mayonnaise, gochujang, honey, garlic powder, and a dash of milk. Whisk thoroughly until the sauce is smooth and creamy.
⏱️ 5 min - 7
To assemble the wraps, lay out a tortilla wrap. Place a generous portion of the cucumber slaw down the center of the wrap.
⏱️ 1 min - 8
Top the slaw with a portion of the sliced Korean BBQ chicken.
⏱️ 1 min - 9
Drizzle a generous amount of the Gochujang creamy sauce over the chicken and slaw.
⏱️ 1 min - 10
Garnish with a sprinkle of additional sesame seeds and chopped fresh chives, if desired.
⏱️ 1 min - 11
Fold and roll the wrap tightly. Repeat for the remaining wraps and serve immediately.
⏱️ 1 min