Korean BBQ Chicken Wraps

Servings: Makes 10 Servings / Wraps

Ingredients

Korean BBQ Chicken Marinade

• 1600g Boneless Skinless Chicken Thighs, 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 and Garnish

• 10 Low Carb Flour Wraps (Brand: Mission)
• Sesame Seeds, Parsley, Chilli Flakes

Instructions

1. Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside
2. In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined
3. In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency
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. Toast wraps on a stove flame, slice up chicken then serve with cucumber slaw and gochujang sauce. ENJOY!

Nutrition