Korean Chicken Crunch Wrap

Some of the best recipes come together when you look in your fridge and think you have nothing to make for dinner. That’s how this Korean chicken crunch wrap was born: with a nearly bare fridge and a touch of imagination.

Made with leftover rotisserie chicken, a zippy homemade gochujang sauce, crispy wontons and a cheesy Korean corn filling, these homemade crunch wraps are a satisfying combination of crunchy and creamy textures, and spicy and umami flavors. It’s the perfect simple recipe for when you’re tired of cooking.

Our favorite way to serve this contest-winning recipe is with an array of Korean-style toppings (like kimchi) to add even more flavor and texture to every bite. You can even meal prep the components ahead and make them fresh throughout the week for hearty lunches or easy dinners on the go.

Korean Chicken Crunch Wrap Ingredients

• Sesame oil: Sesame oil is a flavorful type of cooking oil used in Asian cooking. It’s great for injecting a nutty flavor and aroma into sauces and stir-fry recipes.
• Garlic: This aromatic adds wonderful depth of flavor to the simple sauce.
• Gochujang: This fermented Korean red pepper paste is slightly spicy with a subtle tang and sweetness. It’s typically found in supermarkets near other Asian condiments.
• Soy sauce: A splash of soy sauce gives the sauce a classic Asian flavor and some umami punch.
• Rice vinegar: If you want your homemade stir-fries to taste like takeout, a bit of rice vinegar is your secret to success. It has a distinctive flavor that you just cannot replicate with other types of vinegar.
• Honey: Honey is the perfect way to add a touch of sweetness to the sauce. It balances the heat of the gochujang and the acidity of the rice vinegar.
• Spices: A blend of garlic powder, onion powder and black pepper offers a final layer of flavor to the homemade gochujang sauce.
• Rotisserie chicken: Rotisserie chicken recipes save the day when you’re looking for quick weeknight dinners. Buy one on Sunday, then shred it and store it so you can use it all week long.
• Water: For slightly saucier chicken, you can add a few teaspoons of water to thin the mixture to the desired consistency.
• Korean corn cheese filling: The Korean corn and cheese filling for this recipe is made with corn, shredded mozzarella cheese, green onions, mayonnaise and sugar for a touch of extra sweetness. It’s similar to Mexican esquites.
• Wonton wrappers: Fried wonton wrappers add an airy crunch, but tostadas or crispy fried onions are great substitutes. You could even opt for precooked wonton strips (usually found near the croutons at the supermarket).
• Flour tortillas: To ensure you can fold the tortilla around all of the delectable filling, choose tortillas that are at least 12 inches in diameter. If you have time, you can go the extra mile and make homemade flour tortillas.
• Shredded cabbage mix: Shredded cabbage mix is an all-star ingredient we love to use in Asian slaw and salads. It adds texture, crunch and nutrition to these Korean chicken crunch wraps.
• Pickled red onions: Korean cooking often features pickled and fermented foods, like pickled red onions. They’re great for adding flavor and bringing balance to recipes.
• Kimchi: If you’re not familiar with kimchi, it’s a spicy, pickled mixture of fermented vegetables, chili flakes, fish sauce, ginger and garlic. Think of it as Korean sauerkraut.
• Optional toppings: Deck out your Asian chicken crunch wrap with other tasty toppings such as Sriracha mayonnaise, pickled vegetables and sesame seeds.

Directions

Step 1: Make the spicy sauce

In a large skillet, heat the sesame oil over medium heat. Add the garlic and cook for one minute longer. Stir in the gochujang, soy sauce, honey, rice vinegar, garlic powder, onion powder and pepper until they’re well mixed.

Step 2: Add the chicken

Add the chicken and toss to coat it in the sauce. Add water, if needed, for saucier chicken. Cook the chicken until it’s heated through, about three to four minutes. Set it aside.

Step 3: Make the Korean corn cheese filling

In a large bowl, combine the corn, mozzarella cheese, chopped green onions, mayonnaise and sugar. Microwave them in 30-second intervals, stirring until the cheese has just melted.

Step 4: Fry the wontons

In a large skillet, heat 1/2 inch of oil over medium-high heat. Drop in the wontons, a few at a time, into the hot oil. Fry them until they’re golden brown and crisp, about 15 seconds on each side. Drain them on paper towels.

Step 5: Assemble the crunch wraps

Preheat a panini maker or a large skillet. Divide the chicken mixture among the tortillas, centering the mixture on each. Layer it with two pieces of fried wonton, breaking them as needed to cover the chicken mixture.

Top the wonton layer with the corn-cheese filling, the shredded cabbage, pickled red onions and kimchi.

Fold one side of each tortilla over the filling.

Continue to bring the edges of the tortilla toward the center, pleating them on top of each other to cover the filling.

Editor’s Tip: If a small window of filling remains uncovered in the center once you fold the sides, cut a 3-inch circle from another tortilla and nestle it under the pleats of your homemade crunch wrap. This will act as insurance to prevent the filling from oozing out.

Step 6: Cook the crunch wraps

In batches, place the wraps on the panini maker or skillet, seam side down. Cook the wraps, covered, until the tortilla is browned and the cheese is melted, three to four minutes.

Serve the crunch wraps with toppings like Sriracha mayonnaise, pickled vegetables and sesame seeds as desired.

Editor’s Tip: To cook on a skillet, place wraps seam side down. Cook until browned, about two to three minutes per side.

Korean Chicken Crunch Wrap Variations

• Make a protein swap: Rotisserie chicken keeps things quick and easy, but you could use other proteins if desired. Consider slow-cooker Korean beef or crispy pork belly.
• Prep a gochujang alternative: You can substitute a mix of sriracha and ketchup (use a 1-1 ratio) in place of the gochujang. It will have a slightly milder flavor, but will still taste delicious.
• Try a vegetarian twist: Substitute sauteed mushrooms or crispy baked tofu for the rotisserie chicken. Both will mimic the texture of meat and taste authentically Korean.
• Lose the spice: If you don’t enjoy spicy foods or have picky kids to please, swap your favorite barbecue sauce for the spicy homemade gochujang.

How to Store Korean Chicken Crunch Wrap

Cooked Korean chicken crunch wraps should be stored in an airtight food storage container in the refrigerator. You can also wrap individual servings tightly in storage wrap and keep them chilled.

How long do Korean chicken crunch wraps last?

Korean chicken crunch wraps are best enjoyed within three to four days. To reheat, warm them in a skillet with a teaspoon of olive oil over medium heat. Cook, flipping once until the tortilla is crisp and the center reaches an internal temperature of 165 degrees.

That being said, the crunchy wonton in the middle will lose some of its crispness with time. If you prep everything ahead of time, it’s best to cook and serve Korean chicken crunch wraps fresh.

Korean Chicken Crunch Wrap Tips

How can you meal-prep Korean chicken crunch wraps?

To meal-prep for Korean chicken crunch wraps, make the chicken and Korean corn cheese filling up to three days in advance and store them, tightly sealed, in the fridge. Assemble and griddle the wraps fresh for the best texture.

What else can you serve with Korean chicken crunch wraps?

Serve these Korean chicken crunch wraps with other Asian-inspired takeout recipes. These copycat P.F. Chang’s lettuce wraps are always a smash hit. Incorporate more vegetables with a bowl of spicy edamame on the side, or use extra wonton wrappers to make some crispy homemade Korean wontons. Want to host a crunch wrap party? Pair these with a platter of homemade Buffalo chicken crunch wraps for a spicy dynamic duo of flavors.