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, and light and dark soy sauce, then mix until combined and set aside.
- 2In a bowl, combine thinly sliced cucumber, grated carrots, thinly sliced red onion, sesame seeds, rice vinegar, and sriracha, then mix until well combined.
- 3In a second bowl, add low-fat yogurt, light mayo, gochujang, honey, garlic powder, and a dash of milk for desired consistency, then mix until smooth and creamy.
- 4In a lined large sheet pan, spread the marinated chicken evenly. Add cooking spray, then oven bake for 25-30 minutes at 200C / 400F until golden brown and crispy.
- 5Toast wraps on a stove flame, slice up the cooked chicken, then serve 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 -60g 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 panbowl
Tips
- This recipe makes 10 high protein wraps and is perfect for meal prep.
- Spread the marinated chicken evenly on the sheet pan for even cooking.
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