Gochujang Chicken Salad Wraps

Gochujang, Korea’s beloved fermented chili paste, brings deep heat and sweetness to everyday chicken salad. Shredded chicken folds into a spicy-creamy dressing, then tucks into soft wraps with cool lettuce, carrot, and cucumber.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 410 cal
• 32g protein
• 34g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 cups cooked chicken breast, shredded
• 2 tbsp gochujang paste
• 1/3 cup mayonnaise
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp garlic powder
• 4 large flour tortillas or lavash
• 8 butter lettuce leaves
• 1 carrot, grated
• 1 cucumber, seeded and diced
• 1/4 cup fresh cilantro leaves
• 1 tbsp toasted sesame seeds
• 1/4 tsp salt

Instructions

1. 1In a medium mixing bowl whisk the gochujang, mayonnaise, rice vinegar, honey, garlic powder, and salt until completely smooth and vibrant red.
2. 2Add the shredded cooked chicken and fold gently until every strand is coated in the spicy-creamy dressing.
3. 3Taste and adjust seasoning if needed; the mixture should be boldly flavored yet balanced.
4. 4Warm the tortillas briefly in a dry skillet over medium heat for 20 seconds per side so they become pliable.
5. 5Lay each tortilla flat and place two butter lettuce leaves down the center to create a crisp barrier.
6. 6Spoon a generous portion of the gochujang chicken salad over the lettuce.
7. 7Scatter grated carrot, diced cucumber, and fresh cilantro leaves evenly over the chicken.
8. 8Sprinkle toasted sesame seeds across the filling for nutty crunch.
9. 9Fold in the sides of the tortilla, then roll tightly from the bottom up into a secure burrito-style wrap.
10. 10Slice each wrap in half on a slight diagonal if desired for easier eating.
11. 11Wrap tightly in parchment or foil for packing; the salad stays fresh for several hours.
12. 12Serve chilled or at cool room temperature as a portable midday meal with bold Korean heat.