Korean Bbq Chicken Wraps

🔥 KevEats High-Protein Wraps

🖨️ Print Recipe

High Protein Sweet Heat Meal Prep

Korean BBQ Chicken Wraps

Juicy Korean BBQ chicken thighs, crunchy cucumber slaw, and creamy gochujang sauce in low-carb wraps.

Bold, sweet-spicy, smoky-savory Korean BBQ chicken wraps with both oven and pellet smoker options. These are built for meal prep but still taste like something you’d actually crave.

528Calories

45gProtein

45gCarbs

24gFat

Servings − 10 wraps +

Prep Time25 min

Cook Time25–50 min

MethodOven / Smoker

Yield10 wraps

Jump to Ingredients Jump to Instructions Macro Toggle Jump to Tips

Ingredients

Korean BBQ Chicken Marinade

• 1600 g boneless skinless chicken thighs, trimmed
• 2 tsp salt
• 3 tsp black pepper
• 3 tsp garlic powder
• 4 tsp onion powder
• 100 g gochujang paste
• 55 g minced garlic
• 35 g sesame seeds
• 60 g honey
• 30 g light soy sauce
• 40 g dark soy sauce

Creamy Gochujang Sauce

• 200 g low-fat yogurt
• 120 g light mayo
• 25 g gochujang
• 25 g honey
• 2 tsp garlic powder
• as needed milk, for consistency

Crunchy Cucumber Slaw

• 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

Wraps + Garnish

• 10 Mission low-carb flour wraps
• as desired sesame seeds, parsley, and chili flakes

Macro Toggle

Per Wrap Current Batch

Per Wrap
528 calories • 45g protein • 45g carbs • 24g fat • 17g fiber • 28g net carbs

Kev Tip

Finish hot for caramelization. The high-heat finish helps caramelize the honey and gochujang for better color, stickiness, and flavor.

Make It Fit Your Macros Leaner: use chicken breast or half breast / half thigh.
Lower carb: use lettuce wraps or Egglife wraps.
Meal prep: keep chicken, slaw, sauce, and wraps separate until serving.

Smoker Note Milder woods like cherry or apple work great. Post oak also works if you keep the smoke lighter and finish hot.

Instructions

1. 1Trim excess fat from the chicken thighs.
2. 2Add chicken to a large bowl with salt, pepper, garlic powder, onion powder, gochujang, minced garlic, sesame seeds, honey, light soy sauce, and dark soy sauce.
3. 3Mix very well until the chicken is fully coated. Marinate at least 30 minutes, or a few hours/overnight for better flavor.
4. 4Make the slaw by combining cucumber, carrots, red onion, sesame seeds, rice vinegar, and sriracha. Toss and refrigerate.
5. 5Make the sauce by stirring together low-fat yogurt, light mayo, gochujang, honey, and garlic powder. Add milk as needed until smooth and drizzleable.
6. 6Oven method: Bake chicken at 400°F on a lined sheet pan for 25–30 minutes, or until golden and cooked through. Rest, then slice or chop.
7. 7Pellet smoker method: Smoke at 225°F for 35–50 minutes until nearly done, then raise to 375–400°F or finish on a hot grill/oven to caramelize.
8. 8Cook chicken to at least 165°F. Thighs are even better around 170–175°F.
9. 9Warm wraps over a flame, in a dry skillet, or briefly in the microwave until pliable.
10. 10Fill each wrap with Korean BBQ chicken, cucumber slaw, and creamy gochujang sauce.
11. 11Finish with sesame seeds, parsley, and chili flakes if desired.

Serving Notes

Macro note. Estimates are based on 10 wraps total using chicken thighs, Mission low-carb wraps, low-fat yogurt, light mayo, and full sauce/slaw yield.

Meal prep move. Store the slaw and sauce separately so the wraps stay fresh and don’t get soggy.

Other serving ideas. This chicken is also great in rice bowls, chopped salads, lettuce wraps, or over crispy roasted potatoes.

Want more high-protein comfort food?

Get macro-friendly wraps, bowls, meal prep ideas, and smart swaps from KevEats.

Email

Send it my way!

New recipes, smart swaps, and high-protein meal prep inspiration.

Success! Now check your email to confirm your subscription.