Korean BBQ Chicken Wraps
Directions
- 1Trim excess fat from boneless chicken thighs, add salt, black pepper, garlic powder, onion powder, gochujang paste, minced garlic, sesame seeds, honey, light soy sauce, and dark soy sauce, then mix well until combined. Set aside to marinate.
- 2In a bowl, combine thinly sliced cucumber, grated carrots, thinly sliced red onion, sesame seeds, rice vinegar, and sriracha. Mix until well combined to create the crunchy cucumber slaw.
- 3In a separate bowl, add low fat yogurt, light mayo, gochujang, honey, garlic powder, and a dash of milk for desired consistency. Mix until completely smooth and creamy to make the gochujang sauce.
- 4On a lined large sheet pan, spread the marinated chicken evenly. Add cooking spray.
- 5Oven bake the chicken for 25-30 minutes at 200°C / 400°F until golden brown and crispy.
- 6Toast the low carb flour wraps on a stove flame.
- 7Slice up the cooked chicken.
- 8Serve the sliced chicken on the wraps with the crunchy cucumber slaw and creamy gochujang sauce. Garnish with sesame seeds, parsley, and chilli flakes.
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 Milk
- 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 recipe is perfect for meal prep and makes 10 high protein wraps.
- Use a sheet pan for an effortless cooking method.
- Toast wraps on a stove flame for best results.
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