Korean BBQ Chicken Wrap (Print)

Grilled chicken with Korean spices, melted cheese, and scallions in a crisp wrap.

# What you'll 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

11 - 4 large flour tortillas
12 - 1.5 cups shredded mozzarella cheese
13 - 0.5 cup shredded cheddar cheese
14 - 2 tablespoons unsalted butter, softened
15 - 2 tablespoons scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Add the sliced chicken and marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook for 4 to 5 minutes, stirring occasionally, until cooked through and caramelized. Stir in toasted sesame seeds and scallions, then remove from heat.
03 - Lay out the flour tortillas. On one half of each, sprinkle an equal portion of mozzarella and cheddar cheeses. Top with a generous spoonful of the cooked chicken mixture, then add scallions and a pinch of sesame seeds.
04 - Fold each tortilla over to create a half-moon shape, enclosing the filling.
05 - Heat a clean skillet or grill pan over medium heat. Brush the outside of each wrap with softened butter.
06 - Grill each wrap for 2 to 3 minutes per side, pressing gently, until the exterior is golden brown and the cheese inside has melted.
07 - Remove from heat, let rest for one minute, then slice and serve warm.

# Expert Advice:

01 -
  • The Korean BBQ marinade transforms simple chicken into something restaurant-quality in under 20 minutes.
  • Crispy exterior, melted cheese interior, and tender chicken all happening simultaneously is basically kitchen magic.
  • Builds in about 35 minutes total, making it perfect for weeknight dinners that feel indulgent.
02 -
  • Don't skip marinating the chicken—even 15 minutes makes a visible difference in how the flavors develop and how nicely it caramelizes.
  • Slice your chicken thin; thicker pieces will either dry out or not absorb the marinade properly.
  • Medium heat is non-negotiable when grilling these—too high and your tortilla burns before the cheese melts, too low and you get a soggy, greasy wrap.
03 -
  • Make the marinade the night before and marinate your chicken overnight in the fridge—the flavors deepen significantly and you'll have less stress on cooking day.
  • Use a cast iron skillet or heavy grill pan if you have one; it holds heat more evenly and gives you better browning on the tortilla exterior.
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