Korean BBQ Chicken Wraps
Directions
- 1Trim excess fat from boneless chicken thighs, add the seasoning mix with gochujang, minced garlic, sesame seeds, honey, and soy sauce, then mix.
- 2Make the simple cucumber salad by mixing thinly sliced cucumber, grated carrots, red onion, sesame seeds, rice vinegar, and sriracha.
- 3Prepare the creamy gochujang sauce in a separate bowl by mixing yogurt, light mayo, gochujang, honey, garlic powder, and a dash of milk until smooth and creamy.
- 4In a large lined sheet pan, spread the marinated chicken evenly.
- 5Add cooking spray and oven bake for 25-30 minutes at 200C / 400F until golden brown and crispy.
- 6Toast wraps on a stove flame.
- 7Slice up the cooked chicken.
- 8Serve the chicken on the wrap with the cucumber slaw and gochujang sauce.
Ingredients
- 1600 g Boneless Skinless Chicken Thighs, trim excess fat
- 2 Tsp Salt
- 3 Tsp Black Pepper
- 3 Tsp Garlic Powder
- 4 Tsp Onion Powder
- 100 g Gochujang Paste (Mild or Hot)
- 50 g Minced Garlic
- 35 g Sesame Seeds
- 60 g Honey
- 30 g Light Soy Sauce
- 40 g Dark Soy Sauce
- 200 g Low Fat Yogurt
- 120 g Light Mayo
- 25 g Gochujang
- 25 g Honey
- 2 Tsp Garlic Powder
- Dash of Milk for desired consistency
- 300 g Cucumber, thinly sliced
- 200 g Grated Carrots
- 200 g Red Onion, thinly sliced
- 20 g Sesame Seeds
- 40 g Rice Vinegar
- 30 g Sriracha
- 10 Low Carb Flour Wraps (Brand: Mission)
- Sesame Seeds
- Parsley
- Chilli Flakes
Equipment
sheet panbowloven
Tips
- This is a sheet pan meal prep, creating 10 meals in one go.
- Use a dash of milk for desired consistency in the creamy gochujang sauce.
- Toast wraps on a stove flame.
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