Korean BBQ Chicken Wrap Cheese (Print Version)

A fusion of Korean BBQ chicken, melted cheeses, scallions, and sesame in a crispy grilled 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

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:

01 - Combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Add the chicken slices 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 tortillas. On one half of each, evenly sprinkle mozzarella and cheddar cheeses. Top with a generous portion of the cooked chicken mixture, then scatter additional scallions and a pinch of sesame seeds.
04 - Fold each tortilla in half to form 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 - Grill each wrap for 2 to 3 minutes per side, pressing gently, until golden brown and cheese has melted.
07 - Remove wraps from the pan, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It bridges two completely different comfort food worlds and somehow makes both of them taste better together.
  • You can prep the chicken while your skillet heats, so there's barely any downtime waiting around.
  • The crispy, buttery exterior gives way to melty cheese and tender, savory chicken—every bite feels like you're getting away with something decadent.
02 -
  • Don't skip marinating the chicken—15 minutes is genuinely the minimum; the flavors won't develop properly if you rush it.
  • If your wraps are tearing when you fold them, they're probably too cold from the fridge; let them sit at room temperature for a few minutes first.
  • The butter is essential for that crispy exterior, so don't be shy with it, but make sure your skillet is at medium heat, not higher, or the outside will burn before the cheese melts.
03 -
  • Make your marinade the night before—the flavors meld even deeper, and you'll have less to do when you're hungry.
  • Keep your sesame seeds in the freezer; they stay fresher longer and won't go rancid like they do at room temperature.
  • If you're cooking for a crowd, cook all the chicken at once in a bigger skillet, then build the wraps assembly-line style so you can grill them all without waiting.
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