Korean BBQ Chicken Wraps
Directions
- 1Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside.
- 2In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined.
- 3In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency.
- 4In a lined large sheet pan, spread marinated chicken evenly. Add cooking spray, oven bake 25-30 mins at 200C / 400F until golden!
- 5Toast wraps on a stove flame, slice up chicken then serve with cucumber slaw and gochujang sauce. ENJOY!
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
- 60 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 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 panovenbowlstove flame
Tips
- The recipe makes 10 high-protein wraps all in one sheet pan.
- Perfect for meal prep.
- Mix until completely smooth and creamy.
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