A fusion of Korean BBQ chicken, melty cheese, scallions, and sesame seeds grilled in a crispy wrap.
# What You 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
# How To Make It:
01 - Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Add the chicken slices and marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook 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 cheese on one half of each. Top with a generous portion of the chicken mixture, extra scallions, and a pinch of sesame seeds.
04 - Fold each tortilla over to form a half-moon shape.
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 the exterior is golden brown and the cheese has melted.
07 - Remove from heat, let rest for 1 minute, then slice and serve immediately.
