High-Protein Korean Chicken Wrap

Meal-prep Korean BBQ chicken wraps with a creamy gochujang sauce and crunchy cucumber slaw.

⏱️ Prep: 25 min🍳 Cook: 30 min

Nutritionper 1 wrap (including sauce)›

417

Calories

39g

Protein

38g

Carbs

12g

Fat

Ingredients

1600 g		Boneless skinless chicken thighs, fat trimmed
2 tsp	10 ml	Salt
3 tsp	15 ml	Black pepper
3 tsp	15 ml	Garlic powder
4 tsp	20 ml	Onion powder
100 g		Gochujang paste (mild or hot)
50-60 g		Minced garlic
35 g		Sesame seeds
60 g		Honey
30 g		Light soy sauce
40 g		Dark soy sauce
200 g		Low fat yogurt
120 g		Light mayo
25 g		Gochujang
25 g		Honey
2 tsp	10 ml	Garlic powder
a dash		Milk (for desired consistency)
300 g		Cucumber, thinly sliced
200 g		Grated carrots
200 g		Red onion, thinly sliced
20 g		Sesame seeds
40 g		Rice vinegar
30 g		Sriracha
10		Low carb flour wraps (Mission)
to taste		Sesame seeds, parsley, chilli flakes (garnish)

Trim the excess fat from the chicken thighs, add the seasonings and marinade ingredients, then mix and set aside.
In a bowl, add the cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined.
In a second bowl, add the yogurt, light mayo, gochujang, honey, garlic powder and milk for the desired consistency.
On a lined large sheet pan, spread the marinated chicken evenly. Add cooking spray and oven bake for 25-30 minutes at 200°C / 400°F until golden.
Toast the wraps in a stove flame, slice up the chicken and serve with the cucumber slaw and gochujang sauce. Enjoy!