Korean BBQ Chicken Wrap (Printable)

Tender Korean BBQ chicken with cheese, scallions, and sesame seeds, grilled in a crispy 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 Cheese

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

# Directions:

01 - Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Add chicken slices and marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken and cook for 4–5 minutes, stirring, until cooked through and caramelized. Stir in sesame seeds and scallions, then remove from heat.
03 - Lay tortillas flat. On one half of each, evenly sprinkle mozzarella and cheddar cheeses, top with BBQ chicken mixture, then scatter extra scallions and sesame seeds.
04 - Fold each tortilla over to create a half-moon shape.
05 - Heat a clean skillet or grill pan over medium heat. Brush the outside of each wrap with softened butter.
06 - Cook each wrap for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove wraps from heat, allow to rest for 1 minute, then slice and serve while hot.

# Expert Tips:

01 -
  • The contrast of crispy-buttered wrap exterior with melty, savory cheese and tender marinated chicken inside feels like winning the dinner lottery.
  • It comes together in 35 minutes flat, which means you can actually eat while the day is still young.
  • Leftovers reheat beautifully in a dry skillet, and taste almost better the next day.
02 -
  • Slice your chicken thin—I'm talking quarter-inch or less—because thick pieces cook unevenly and stay tough in the middle while the outside burns.
  • Don't skip the rest period after grilling; that minute lets the cheese firm up just enough so it doesn't ooze everywhere when you slice, though some oozing is honestly the best part.
03 -
  • Brush the wrap with butter right before grilling, not hours ahead, so it doesn't soak in and disappear; you want that buttery layer to stay on the exterior where it can brown.
  • Medium heat is your friend here—high heat will burn the outside before the cheese fully melts, and low heat makes everything pale and soggy.
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