Korean Bbq Chicken Wraps

• 份量: 10 Servings
• 總時間: 27 minutes

食材

Another game changing sheet pan meal prep. Simple method to create 10 meals in one go. This is why i love using the sheet pan. These Korean BBQ wraps make meal prep effortless🤌🏽

Macros Per Wrap including sauce (10 Wraps Total)

417 Calories | 39g Protein | 38g Carbs | 12g Fat

Ingredients (Makes 10 Servings / Wraps)

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

步驟

Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside

In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined

In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency

In a lined large sheet pan, spread marinated chicken evenly. Add cooking spray, oven bake 25-30 mins at 200C / 400F until golden!

Toast wraps on a stove flame, slice up chicken then serve with cucumber slaw and gochujang sauce. ENJOY!