Korean BBQ Chicken Wraps

Ingredients

• 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
• 200 g Low Fat Yogurt
• 120 g Light Mayo
• 25 g Gochujang
• 25 g Honey
• 2 tsp Garlic Powder
• 2 tbsp Milk
• 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
• 10 count Low Carb Flour Wraps
• 1 tbsp Sesame Seeds
• 1 tbsp Parsley
• 1 tbsp Chilli Flakes

Steps

1. Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside
2. In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined
3. In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency
4. In a lined large sheet pan, spread marinated chicken evenly. Add cooking spray, oven bake 25-30 mins at 200C / 400F until golden
5. Toast wraps on a stove flame, slice up chicken then serve with cucumber slaw and gochujang sauce