Dinner

Korean BBQ Chicken Wraps

Ten meals, one sheet pan. Gochujang-marinated chicken baked golden, piled into toasted wraps with crunchy cucumber slaw and creamy gochujang sauce. Meal prep that actually gets eaten.

Ingredients

• Korean BBQ Chicken Marinade: 1600g boneless skinless chicken breasts, trim excess fat; 2 tsp salt; 3 tsp black pepper; 3 tsp garlic powder; 4 tsp onion powder; 100g gochujang paste (mild or hot); 50–60g minced garlic; 35g sesame seeds; 60g honey; 30g light soy sauce; 40g dark soy sauce
• Creamy Gochujang Sauce: 200g low-fat yogurt; 120g light mayo; 25g gochujang; 25g honey; 2 tsp garlic powder; dash of milk for desired consistency
• Crunchy Cucumber Slaw: 300g cucumber, thinly sliced; 200g grated carrots; 200g red onion, thinly sliced; 20g sesame seeds; 40g rice vinegar; 30g sriracha
• Wraps & Garnish: 10 low-carb flour wraps; sesame seeds, parsley, chilli flakes

Steps

1. Marinate: Trim excess fat from the chicken breasts, add the seasonings and marinade ingredients, mix well and set aside.
2. Make the slaw: In a bowl, combine cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined.
3. Make the sauce: In a second bowl, combine yogurt, light mayo, gochujang, honey, garlic powder and a dash of milk for desired consistency.
4. Bake: Spread the marinated chicken evenly on a lined large sheet pan. Bake 25–30 minutes at 200°C / 400°F until golden.
5. Assemble: Toast the wraps in a dry skillet, slice up the chicken, then serve with cucumber slaw and gochujang sauce. Finish with sesame seeds and parsley.

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Recipe by Jalal (@jalalsamfit) — adapted here with chicken breasts (Jalal’s original uses thighs). Macros per wrap including sauce, per the creator.