Korean Bbq Chicken Wraps

KevEats Recipe • High Protein • Sweet Heat

Korean BBQ Chicken Wraps

Juicy Korean BBQ chicken thighs packed into low-carb wraps with crunchy cucumber slaw and a creamy gochujang sauce. Bold, sweet-spicy, smoky-savory flavor with both oven and pellet smoker options.

Yield

10 wraps

Prep

25 mins

Cook

25–50 mins

Method

Oven or Smoker

Best For

Meal Prep

Scale recipe

1x 2x 3x

Print Recipe

Ingredients

Korean BBQ Chicken Marinade

• 1600g boneless skinless chicken thighs, trimmed
• 2 tsp salt
• 3 tsp black pepper
• 3 tsp garlic powder
• 4 tsp onion powder
• 100g gochujang paste
• 55g 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
• A dash of milk, as needed for 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 + Garnish

• 10 Mission low-carb flour wraps
• Sesame seeds, for garnish
• Parsley, for garnish
• Chilli flakes, for garnish

Approximate Macros Per Wrap

528 Calories

45g Protein

45g Carbs

24g Fat

17g Fiber

28g Net Carbs

Approximate macros based on 10 wraps total using boneless skinless chicken thighs, Mission low-carb wraps, low-fat Greek-style yogurt, light mayo, and full sauce/slaw yield. Actual values may vary depending on exact brands, chicken trim, and how much marinade or sauce is left behind.

Instructions

1. 1
   Trim excess fat from the chicken thighs. Add the chicken to a large bowl with salt, black pepper, garlic powder, onion powder, gochujang, minced garlic, sesame seeds, honey, light soy sauce, and dark soy sauce. Mix very well until the chicken is fully coated. Marinate for at least 30 minutes, but a few hours or overnight will give even better flavor.
2. 2
   Make the crunchy slaw by combining cucumber, grated carrots, red onion, sesame seeds, rice vinegar, and sriracha in a bowl. Toss well and refrigerate while everything else cooks.
3. 3
   Make the creamy gochujang sauce by stirring together low-fat yogurt, light mayo, gochujang, honey, and garlic powder. Add a dash of milk if needed until the sauce is smooth and drizzleable.
4. 4
   Oven method: Preheat oven to 400°F. Line a large sheet pan with parchment or foil and spread the marinated chicken evenly. Lightly coat with cooking spray. Bake for 25 to 30 minutes, or until golden and cooked through. Let the chicken rest for a few minutes, then slice or chop.
5. 5
   Pellet smoker method: Preheat smoker to 225°F for more smoke flavor or 250°F for a slightly quicker cook. Arrange the chicken in a single layer and smoke for about 35 to 50 minutes, depending on thickness, until nearly done. Then raise the smoker to 375 to 400°F, or transfer the chicken to a hot oven or grill, to finish caramelizing the outside. Cook until the chicken reaches at least 165°F, though thighs are even better around 170 to 175°F. Rest briefly, then slice or chop.
6. 6
   Lightly toast the wraps over a stove flame, in a dry skillet, or briefly in the microwave until soft and pliable. Fill each wrap with Korean BBQ chicken, crunchy cucumber slaw, and creamy gochujang sauce.
7. 7
   Finish with sesame seeds, parsley, and chilli flakes if desired. Serve right away, or keep the chicken, slaw, sauce, and wraps separate for meal prep and assemble fresh when eating.

KevEats Tips

• For pellet smokers, milder woods like cherry or apple work great, but post oak also works if you keep the smoke lighter and finish hot.
• The high-heat finish matters because it helps caramelize the honey and gochujang for better color and flavor.
• If meal prepping, store the slaw and sauce separately so the wraps stay fresh and do not get soggy.

Serving Idea

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