Korean BBQ Chicken Wraps

Ingredients

• 11600 g Boneless Skinless Chicken Thighs(1600g)
• 22 teaspoon Salt(12g)
• 33 teaspoon Black Pepper(6g)
• 45 teaspoon Garlic Powder(15g)
• 54 teaspoon Onion Powder(12g)
• 6125 g Gochujang Paste(125g)
• 755 g Minced Garlic(55g)
• 855 g Sesame Seeds(55g)
• 985 g Honey(85g)
• 1030 g Light Soy Sauce(30g)
• 1140 g Dark Soy Sauce(40g)
• 12200 g Low Fat Yogurt(200g)
• 13120 g Light Mayonnaise(120g)
• 1430 ml Milk(31g)
• 15300 g Cucumber(300g)
• 16200 g Carrots(200g)
• 17200 g Red Onion(200g)
• 1840 g Rice Vinegar(40g)
• 1930 g Sriracha(30g)
• 2010 Low Carb Flour Wraps(500g)
• 215 g Parsley(5g)
• 222 g Chili Flakes(2g)
• 235 g Cooking Spray(5g)

Instructions

1. 1Trim excess fat from chicken thighs. In a large bowl, add chicken, salt, black pepper, garlic powder, onion powder, gochujang paste, minced garlic, sesame seeds, honey, light soy sauce, and dark soy sauce. Mix well and set aside to marinate.
2. 2In another bowl, combine sliced cucumber, grated carrots, thinly sliced red onion, sesame seeds, rice vinegar, and sriracha. Mix until well combined to make the slaw.
3. 3In a separate bowl, mix low fat yogurt, light mayonnaise, gochujang paste, honey, garlic powder, and a dash of milk until smooth and creamy to make the sauce.
4. 4Preheat oven to 200°C (400°F). Line a large sheet pan and spread the marinated chicken evenly. Spray with cooking spray and bake for 25-30 minutes until golden and cooked through.
5. 5Toast the flour wraps over a stove flame or in a dry pan until lightly charred.
6. 6Slice the cooked chicken. Assemble each wrap with chicken, cucumber slaw, and creamy gochujang sauce. Garnish with parsley, extra sesame seeds, and chili flakes as desired. Serve and enjoy.