Crisped Korean BBQ Chicken Wrap with Gochujang Mayo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Thinly sliced chicken marinated in Korean BBQ spices, pan-seared and wrapped in a soft flour tortilla with crunchy slaw and spicy gochujang mayo for a fast and flavorful handheld meal. This korean-inspired sandwiches & wraps ready in about 35 minutes pairs soy sauce, brown sugar, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Korean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix 3 tbsp soy sauce, 1 tbsp brown sugar, 2 tsp minced garlic, and 1 tsp grated ginger. Add 1 lb thinly sliced boneless skinless chicken thighs and marinate for 20 minutes.
  2. Step 2: In a small bowl, combine 1/4 cup mayonnaise with 2 tbsp gochujang paste to make a spicy gochujang mayo. Set aside.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken slices and cook for 3-4 minutes per side until deeply browned and cooked through.
  4. Step 4: In a separate bowl, toss 1 cup shredded green cabbage, 1 medium julienned carrot, and 2 thinly sliced scallions for a fresh crunchy slaw.
  5. Step 5: Warm 4 large flour tortillas in the microwave for 20 seconds to make them pliable. Spread 1 tbsp gochujang mayo on each tortilla, layer with cooked chicken and a generous handful of slaw. Fold and serve immediately.

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Frequently asked questions

How long does Crisped Korean BBQ Chicken Wrap with Gochujang Mayo take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisped Korean BBQ Chicken Wrap with Gochujang Mayo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Crisped Korean BBQ Chicken Wrap with Gochujang Mayo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Korean BBQ Chicken Wrap with Gochujang Mayo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisped Korean BBQ Chicken Wrap with Gochujang Mayo?

Korean sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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