Gochujang Chicken Crunch Wraps

Serves 4 · 20 min prep · 18 min cook

Ingredients

• 1¼ lb boneless skinless chicken thighs
• 3 Tbsp gochujang paste
• 2 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 cloves, grated garlic
• 4 large flour tortillas (10-inch)
• 2 cups cooked short-grain rice
• 1, thinly sliced English cucumber
• 2 cups shredded purple cabbage
• 1 cup matchstick carrots
• 1/4 cup mayonnaise
• 1–2 tsp sriracha
• 3, sliced green onions
• 1 Tbsp toasted sesame seeds

Instructions

1. 1In a medium bowl whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, and grated garlic into a smooth marinade. Add the chicken thighs and turn to coat; marinate at least 15 minutes or up to overnight in the fridge.
2. 2Heat a large nonstick skillet or grill pan over medium-high. Cook the chicken 5–6 minutes per side until deeply caramelized and the internal temperature reaches 165°F. Rest 5 minutes, then slice thinly against the grain.
3. 3While the chicken rests, stir the mayonnaise with sriracha to make a quick spicy mayo; adjust heat to taste. Warm the tortillas in a dry skillet 20 seconds per side so they are pliable.
4. 4Lay each tortilla flat. Spread a thin layer of spicy mayo down the center, then add a ½-cup scoop of warm rice, pressing it lightly so it stays put.
5. 5Top the rice with sliced gochujang chicken, purple cabbage, matchstick carrots, and cucumber slices. Sprinkle with green onions and sesame seeds.
6. 6Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you into a burrito-style wrap.
7. 7Optional crisp: place the seam-side-down wraps in a dry skillet over medium heat 1–2 minutes per side until golden and sealed.
8. 8Slice each wrap in half on a diagonal and serve immediately, or wrap tightly in foil for portable work lunches that stay intact until midday.