Korean BBQ Chicken Wrap (Printable)

Tender Korean BBQ chicken and melted cheese enveloped in a crisp, golden wrap with scallions and sesame seeds.

# What You’ll Use:

→ 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 additional scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# How-To:

01 - Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Add chicken slices and let marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Cook marinated chicken for 4–5 minutes, stirring until caramelized and cooked through. Stir in sesame seeds and scallions, then remove from heat.
03 - Lay out tortillas. On one half of each, evenly sprinkle mozzarella and cheddar cheeses. Add a generous portion of the cooked chicken mixture, then top with additional scallions and sesame seeds.
04 - Fold each tortilla over to create 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 wraps for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It bridges Korean flavors and comfort food in a way that feels surprisingly natural.
  • The whole thing comes together in under 40 minutes, making it perfect for busy weeknights when you still want something impressive.
  • One bite delivers layers of texture: crispy exterior, melted cheese, tender chicken, and that unmistakable sesame and scallion finish.
02 -
  • Don't skip the marinating step with impatience—those 15 minutes are when your chicken actually absorbs the flavors instead of just swimming in sauce.
  • Medium heat on the grill pan is crucial; too high and your wrap browns before the cheese melts, too low and you end up with a soggy, greasy disaster.
  • Brush the butter on the outside of the wrap, not inside, so you get that gorgeous grilled-cheese crust without making the filling soggy.
03 -
  • Slice your chicken against the grain so it stays tender instead of becoming stringy and tough.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you can't find them pre-toasted; the difference in flavor is remarkable.
  • Make the marinade the night before and let the chicken soak overnight if you want an even deeper flavor.
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