Korean BBQ Chicken Wrap (Printable)

A fusion of Korean BBQ chicken, cheese, scallions, and sesame grilled in a crisp wrap.

# What You Need:

→ Korean BBQ Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon gochujang (Korean chili paste)
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame seeds
10 - 2 scallions, thinly sliced

→ Wraps and Assembly

11 - 4 large flour tortillas
12 - 1 ½ cups shredded mozzarella cheese
13 - ½ cup shredded cheddar cheese
14 - 2 tablespoons unsalted butter, softened
15 - 2 tablespoons scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# How to Make It:

01 - In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar. Add the sliced chicken and allow to marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the marinated chicken and sauté for 4 to 5 minutes, stirring occasionally, until fully cooked and caramelized. Stir in toasted sesame seeds and scallions, then remove from heat.
03 - Lay out the flour tortillas. On one half of each tortilla, evenly sprinkle mozzarella and cheddar cheeses. Top with a generous portion of the cooked chicken mixture, then scatter additional scallions and a pinch of toasted sesame seeds.
04 - Fold each tortilla over to form a half-moon shape, enclosing the filling.
05 - Heat a clean skillet or grill pan over medium heat. Brush the exterior of each folded wrap with softened butter.
06 - Grill the wraps for 2 to 3 minutes per side, pressing gently, until the tortillas are golden brown and the cheese has melted.
07 - Remove wraps from the skillet and let rest for one minute, then slice and serve immediately while hot.

# Expert Advice:

01 -
  • It's the only grilled cheese that tastes sophisticated enough for company but easy enough for a weeknight solo dinner.
  • That sesame-soy aroma fills your kitchen and somehow makes everything feel intentional and special.
  • You get all the gooey cheese satisfaction plus savory umami depth in one crispy, satisfying bite.
02 -
  • Don't skip the marinade time—chicken looks cooked on the outside after a few minutes, but those soy-gochujang flavors need time to actually penetrate the meat.
  • Medium heat on the griddle is your friend here; too high and the outside burns before the cheese melts inside, too low and you get a soggy wrap that falls apart.
  • Slice your chicken thin and as consistently as possible, or it cooks unevenly and some pieces turn tough while others are still tender.
03 -
  • Partially freeze your chicken breasts before slicing—it makes them so much easier to cut thin and evenly, which means they cook more predictably.
  • Use a cast iron skillet or heavy grill pan if you have one; the heat retention creates a better crust than a lightweight nonstick pan can manage.
  • Brush the wraps with butter right before they hit the pan, not before—cold butter doesn't create that golden, crispy exterior you want.
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