Korean BBQ Chicken Wraps

Ingredients (27)

• ·g Boneless Skinless Chicken Thighs
• ·Tsp Salt
• ·Tsp Black Pepper
• ·Tsp Garlic Powder
• ·Tsp Onion Powder
• ·g Gochujang Paste
• ·g Minced Garlic
• ·g Sesame Seeds
• ·g Honey
• ·g Light Soy Sauce
• ·g Dark Soy Sauce
• ·g Low Fat Yogurt
• ·g Light Mayo
• ·g Gochujang
• ·g Honey
• ·Tsp Garlic Powder
• ·Milk
• ·g Cucumber
• ·g Grated Carrots
• ·g Red Onion
• ·g Sesame Seeds
• ·g Rice Vinegar
• ·g Sriracha
• ·Low Carb Flour Wraps
• ·Sesame Seeds
• ·Parsley
• ·Chilli Flakes

1. 1

   Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside.

2. 2

   In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined.

3. 3

   In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency.

4. 4

   In a lined large sheet pan, spread marinated chicken evenly. Add cooking spray, oven bake 25-30 mins at 200C / 400F until golden!

5. 5

   Toast wraps in a stove flame, slice up chicken then serve with cucumber slaw and gochujang sauce. ENJOY!