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)
• 6100 g Gochujang paste(100g)
• 755 g Minced garlic(55g)
• 835 g Sesame seeds(35g)
• 960 g Honey(60g)
• 1030 g Light soy sauce(30g)
• 1140 g Dark soy sauce(40g)
• 12200 g Low fat yogurt(200g)
• 13120 g Light mayonnaise(120g)
• 1425 g Gochujang(25g)
• 1525 g Honey (for sauce)(25g)
• 162 teaspoon Garlic powder (for sauce)(6g)
• 172 tablespoon Milk(30g)
• 18300 g Cucumber(300g)
• 19200 g Carrots, grated(200g)
• 20200 g Red onion, thinly sliced(200g)
• 2120 g Sesame seeds (for slaw)(20g)
• 2240 g Rice vinegar(40g)
• 2330 g Sriracha(30g)
• 2410 Low carb flour wraps(500g)
• 2510 g Sesame seeds (for garnish)(10g)
• 265 g Parsley(5g)
• 272 teaspoon Chili flakes(4g)

Instructions

1. 1Trim excess fat from the chicken thighs. Add 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 a bowl, combine cucumber, grated carrots, 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, 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 brown and cooked through.
5. 5Toast the flour wraps over a stove flame or in a dry pan until lightly charred.
6. 6Slice the baked chicken. Assemble each wrap with chicken, cucumber slaw, and creamy gochujang sauce.
7. 7Garnish with extra sesame seeds, parsley, and chili flakes. Serve and enjoy.