Korean-Style Chicken Wraps
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Korean-Style Chicken Wraps

Korean-Style Chicken Wraps

with Sesame Cucumber Coleslaw

Sweet and spicy Korean pepper paste , also known as gochujang, is the key ingredient in these fiery chicken wraps that are sure to awaken your tastebuds!

Tags:
Spicy
Allergens:
Sulphites
Wheat
Soy
Egg
Mustard
Peanuts
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time7 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Sweet Bell Pepper

113 g

Red Cabbage, shredded

1 unit(s)

Mini Cucumber

56 g

Edamame

(Contains Soy)

2 unit(s)

Green Onion

2 tbsp

Gochujang

(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

56 g

Peanuts, chopped

(Contains Peanuts)

9 g

Sesame Seeds

(Contains Sesame)

1 tbsp

Seasoned Rice Vinegar

(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)

1 tbsp

Sesame Oil

(Contains Sesame)

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1230 kcal
Fat74 g
Saturated Fat11 g
Carbohydrate81 g
Sugar21 g
Dietary Fiber15 g
Protein70 g
Cholesterol135 mg
Sodium1450 mg
Trans Fat0.1 g
Potassium1550 mg
Calcium300 mg
Iron10 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

1
  • Core, then thinly slice pepper.
  • Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
  • Whisk together vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Add cabbage, cucumbers, sesame seeds and half the peppers. Toss to coat. Season with salt and pepper.
2
  • Pat chicken dry with paper towels.
  • On a seperate cutting board, cut chicken into 1/2-inch pieces. Season with salt and pepper.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add sesame oil, then chicken, edamame and remaining peppers. Cook, stirring occasionally, until golden-brown and cooked through, 5-6 min.**
Make gochujang mayo
4
  • Combine gochujang, mayo and 1/2 tbsp (1 tbsp) water in a small bowl. 
Heat tortillas
5
  • Just before serving, wrap tortillas in paper towels. 
  • Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
6
  • Divide coleslaw between tortillas. Top with chicken and veggie mixture.
  • Drizzle gochujang mayo over top.
  • Sprinkle with peanuts, then use scissors to thinly snip green onions over wraps.
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