Korean chicken crunch wraps are an everything-but-the-kitchen-sink recipe that takes odds and ends and turns them into something exciting.
Korean Chicken Crunch Wrap
Korean chicken crunch wraps are an everything-but-the-kitchen-sink recipe that takes odds and ends and turns them into something exciting.
Ingredients
korean chicken filling:
- 1 teaspoon sesame oil
- 2 garlic cloves minced
- 2 tablespoons gochujang Korean red pepper paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 2 cups shredded rotisserie chicken
- 2 tablespoons water optional
korean corn cheese filling:
- 1 cup fresh or frozen corn
- 1 cup shredded mozzarella cheese
- 3 tablespoons chopped green onions
- 1-1/2 tablespoons mayonnaise
- 2 teaspoons sugar
wrap:
- 8 wonton wrappers
- 4 flour tortillas 12 inches
- 1/2 cup shredded cabbage mix
- 1/4 cup pickled red onions
- 1/4 cup kimchi drained
- Optional: Sriracha mayonnaise pickled vegetables, sesame seeds
Instructions
- In a large skillet, heat sesame oil over medium heat. Add garlic, cook one minute longer. Stir in gochujang, soy sauce, honey, rice vinegar, garlic powder, onion powder and pepper until well mixed. Add chicken; toss to coat. Add water, if needed, for saucier chicken. Heat through, 3-4 minutes. Set aside.
- In a large bowl, combine all ingredients for Korean corn cheese filling. Microwave in 30-second intervals, stirring until cheese has just melted.
- In a large skillet, heat 1/2-in. oil over medium-high heat. Drop wontons, a few at a time, into hot oil. Fry until golden brown and crisp, about 15 seconds on each side. Drain on paper towels.
- Preheat panini maker or large skillet. Divide chicken mixture among tortillas, centering the mixture on each tortilla. Layer with 2 pieces of fried wonton, breaking as needed to cover filling. Top with corn cheese mixture, shredded cabbage, pickled red onions and kimchi.
- Fold 1 side of each tortilla over filling. Continue to bring edges of tortilla toward the center, pleating them on top of each other and covering filling.
- In batches, place wraps on panini maker, seam side down. Cook wraps, covered, until tortilla is browned and cheese is melted, 3-4 minutes.
- To cook on a skillet, place wraps seam side down. Cook until browned, about 2-3 minutes per side.
- Serve with toppings and dipping sauce, as desired.
