Korean BBQ Chicken Wrap

Last summer, my friend brought over a container of Korean BBQ chicken from a food truck, and I watched her devour it with such joy that I became determined to recreate it at home. The sweet heat, the sesame aroma, the way the sauce clung to each piece—it all stuck with me. One lazy Sunday afternoon, I was standing in my kitchen staring at leftover tortillas and a block of mozzarella when the idea hit: why not treat it like a grilled cheese, but stuffed with this Korean magic? The first attempt was gloriously messy, cheese oozing everywhere, but somehow perfect.

I remember making these for a small dinner party on a random Thursday, and one guest—who claimed she didn't like spicy food—ate three wraps back to back. She kept saying she'd just have one more bite, and I found myself grinning while flipping them on the griddle, realizing I'd accidentally created something that bridges every preference at the table.

Ingredients

• Boneless, skinless chicken breasts: Sliced thin so they cook quickly and absorb the marinade like little sponges—this is where the magic starts.
• Soy sauce and gochujang: The backbone of your Korean BBQ flavor; gochujang especially brings a depth that regular hot sauce just can't match.
• Honey and sesame oil: They create a glossy, caramelized finish on the chicken that makes you want to lick your fingers.
• Fresh garlic and ginger: These transform the marinade from one-note to complex, adding brightness that cuts through all that richness.
• Rice vinegar: A splash balances the sweetness and keeps the sauce from feeling heavy.
• Mozzarella and cheddar cheese blend: The mozzarella melts silky, while cheddar adds a sharp note that complements the spice perfectly.
• Large flour tortillas: Your structural foundation—thicker ones hold everything without tearing.
• Sesame seeds and scallions: These final touches add texture and that toasty, slightly oniony finish that makes people ask what you did differently.
• Softened butter: The secret to golden, crispy exteriors; cold butter won't spread evenly.

Instructions

Craft your marinade:

Whisk together soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar in a bowl until smooth. The mixture should smell incredible—if it doesn't make you pause and take another sniff, you haven't minced the garlic enough.

Let the chicken drink it in:

Toss your thinly sliced chicken into the marinade and let it sit for at least 15 minutes; 30 is even better if you have the time. This wait is worth it—the flavors will actually penetrate the meat instead of just sitting on top.

Sear with confidence:

Heat a nonstick skillet over medium-high heat and add the chicken with all its marinade, stirring occasionally for 4 to 5 minutes until the edges caramelize and the chicken is cooked through. You'll know it's right when the sauce reduces to a glossy coating and the chicken starts to catch slightly on the pan.

Finish the filling:

Stir in your toasted sesame seeds and sliced scallions right at the end so they keep their crunch and bright flavor. Taste it—adjust heat, salt, or sweetness now because once it's in the wrap, you're committed.

Assemble your wraps:

Lay each tortilla flat and sprinkle a quarter of your cheese blend on one half only. Top with a generous spoonful of the BBQ chicken, then scatter a few more scallions and a pinch of sesame seeds on top.

Fold into half-moons:

Fold each tortilla over to create a half-moon shape, pressing gently so everything stays tucked inside but doesn't squeeze out the sides. It should feel like you're cradling something delicate.

Butter and grill:

Brush the outside of each wrap generously with softened butter—this is the entire secret to crispiness. Heat a clean skillet or grill pan over medium heat and grill each wrap for 2 to 3 minutes per side, pressing gently with your spatula, until both sides are golden brown and the cheese is visibly melted inside.

Rest and serve:

Let them rest for 1 minute so the cheese sets slightly and doesn't immediately run out when you bite in. Slice on a diagonal if you're feeling fancy, and serve immediately while everything is still warm and melty.

Save

There's something almost ceremonial about the moment you flip these wraps on the griddle and watch them turn golden, hearing that sizzle as the butter catches the heat. My kitchen smelled like sesame and caramelized garlic, and I felt this small pride knowing I'd figured something out that people actually wanted to eat.

Building Layers of Flavor

The genius of this recipe is that you're essentially creating a flavor sandwich, but the wrapping method means every bite gets a balanced mix of everything. Unlike a traditional sandwich where ingredients can separate, the wrap's half-moon fold keeps the cheese, chicken, scallions, and sesame seeds all mingling together. I learned to spread the cheese on first so it acts as a binder, holding the other ingredients in place during grilling—this small detail completely changed my success rate.

Customizing Your Wrap

One night, I had a guest who loved heat, so I added sliced fresh chilies inside her wrap, and another who preferred milder flavors, so I dialed back the gochujang and added extra honey. The beautiful part is that this recipe is a canvas—you can swap cheddar for provolone if you want earthier notes, or substitute the mozzarella with gruyere for something nuttier. The marinade is forgiving too; I've added a splash of gochugaru dissolved in water when I was out of gochujang paste, and honestly, it worked just as well.

What Pairs Perfectly With This

These wraps sing when served with something cool and crunchy on the side—kimchi gives you the authentic Korean route, but a simple cabbage slaw dressed with rice vinegar works beautifully too. I like to make a quick slaw with shredded cabbage, a pinch of salt, and a drizzle of rice vinegar while the wraps are cooking; it's ready in five minutes and cuts through the richness like a charm. Serve with cold beer, iced tea, or even a light ginger ale to balance the spice, and you've got yourself a meal that feels complete without being heavy.

• A squeeze of sriracha or gochujang mixed into mayo makes a stellar dipping sauce if anyone wants extra heat.
• Leftover wraps can be reheated in a skillet the next day and taste almost as good, though they're best fresh.
• If you're feeding a crowd, prep the chicken and assembly ahead of time, then grill the wraps just before serving for maximum crispiness.

Save

This recipe has become my answer to the question 'What should we make tonight?' because it delivers restaurant-quality Korean flavors in the comfort of your own kitchen, with that perfect combination of crispy, melted, spicy, and sweet. Once you've made it, you'll understand why it's become a regular in my rotation.

Recipe FAQ

→ How should the chicken be prepared before cooking?

Slice the chicken thinly and marinate it in a mixture of soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar for at least 15 minutes to infuse it with rich flavor.

→ What cheeses are best for this wrap?

A combination of shredded mozzarella and cheddar provides creaminess and a mild sharpness that melts beautifully inside the wrap.

→ Can I make the wrap gluten-free?

Yes, substitute the flour tortillas with gluten-free wraps and use tamari instead of soy sauce for a gluten-free alternative.

→ What is the best way to grill the wraps?

Brush the wraps with softened butter and grill each side for 2–3 minutes over medium heat, pressing gently to ensure the cheese melts and the wrap becomes golden and crispy.

→ How can I add extra heat to the dish?

Incorporate sliced fresh chilies or drizzle sriracha inside the wrap before folding to boost the spicy kick.

→ What side dishes complement this wrap?

Kimchi or a simple cabbage slaw offer refreshing contrasts in flavor and texture, balancing the rich and spicy elements of the wrap.