Korean BBQ Chicken Wraps

25 mins
Serves 10
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Directions

  1. 1Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside.
  2. 2In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined.
  3. 3In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency.
  4. 4In a lined large sheet pan, spread marinated chicken evenly. Add cooking spray, oven bake 25-30 mins at 200C / 400F until golden!
  5. 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.
Korean BBQ Chicken Wraps | Clip Recipe