Save The smell of gochujang caramelizing in a hot pan still takes me back to my first apartment kitchen. I had leftover delivery chicken and a bag of tortillas. That haphazard late night experiment turned into something I actually craved. Now it is the kind of dinner that makes people pause and ask what you are making.
I made these for a friend who claimed she hated fusion food. She took one bite and literally stopped talking. That cheese pull when you slice into these wraps is the kind of kitchen magic that turns a regular Tuesday into something worth remembering.
Ingredients
- Chicken breasts: Slice them thin against the grain so every bite stays tender and absorbs all that marinade
- Gochujang: This Korean chili paste is the heart of the dish with its sweet heat and deep fermented flavor
- Honey: Balances the bold spices and helps the chicken get that gorgeous caramelized exterior
- Sesame oil: A little goes a long way for that nutty aroma that makes Korean food so addictive
- Garlic and ginger: Fresh is non negotiable here for the bright punch that cuts through the richness
- Mozzarella and cheddar: Mozzarella melts into those signature cheese pulls while cheddar adds sharpness
- Flour tortillas: Large pliable ones that can handle all that filling without falling apart
- Butter: Brushing the exterior gives you that golden shattering crust worth every calorie
- Scallions and sesame seeds: The finishing touches that add crunch and make every bite interesting
Instructions
- Marinate the chicken:
- Whisk together the soy sauce gochujang honey sesame oil garlic ginger and rice vinegar. Toss the sliced chicken in until every piece is coated and let it sit for at least 15 minutes while you prep everything else.
- Cook the chicken:
- Heat a skillet over medium high heat and add the chicken. Stir frequently for 4 to 5 minutes until the chicken is cooked through and the sauce has thickened into a sticky glaze. Fold in the sesame seeds and scallions right at the end.
- Assemble the wraps:
- Lay out your tortillas and pile a quarter of the cheeses on one half of each. Top with the hot chicken mixture then scatter extra scallions and sesame seeds over the cheese.
- Fold and butter:
- Fold each tortilla in half to create a half moon shape. Brush the outside generously with softened butter on both sides.
- Grill to perfection:
- Place the wraps in a hot skillet over medium heat. Grill for 2 to 3 minutes per side pressing gently with your spatula until golden brown and crisp.
- Rest and serve:
- Let the wraps rest for a full minute before slicing. This keeps the cheese from oozing out and makes them easier to cut.
Save My sister requested these for her birthday dinner instead of going out. We stood around the stove eating them straight off the cutting board and talking about nothing important. That is when I knew this recipe was a keeper.
Making It Your Own
The beauty of this recipe is how easily it adapts to what you have or what you are craving. I have made countless versions depending on who is coming over and what is in my fridge.
Side Dishes That Work
These wraps are substantial but they shine alongside something fresh and tangy. A quick cucumber salad or some vinegary slaw cuts through the richness perfectly.
Meal Prep Secrets
You can marinate the chicken up to 24 hours ahead and keep it ready in the fridge. The filling actually tastes better after sitting in that sauce.
- Cook the chicken in advance and reheat it in a pan before assembling
- Wrap assembled uncooked ones in foil and freeze for easy weeknight dinners
- Always slice wraps with a sharp knife in one clean motion for the best presentation
Save These wraps have become my go to for feeding a crowd without spending hours in the kitchen. They are the kind of food that brings people together around the stove.
Recipe FAQs
- → How should I marinate the chicken for this dish?
Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar. Marinate the thinly sliced chicken for at least 15 minutes to enhance the flavors.
- → What cheeses work best in this wrap?
A mix of shredded mozzarella and cheddar provides the perfect melty texture and rich flavor. Provolone can be used as a substitute for a different taste.
- → Can this dish be made gluten-free?
Yes, use gluten-free wraps and tamari instead of soy sauce to accommodate gluten sensitivities.
- → How do I achieve a crispy exterior on the wrap?
Brush softened butter on the outside of the folded wrap and grill on medium heat for 2–3 minutes per side until golden brown.
- → Are there options to make this spicier?
Add sliced fresh chilies or a drizzle of sriracha inside the wrap before grilling for an extra kick.