Description

These Korean BBQ Chicken Burritos fuse fiery gochujang-marinated chicken with crisp pickled veggies, fluffy rice, and creamy sauce—all rolled up into one seriously satisfying wrap. It’s the perfect blend of heat, tang, and umami, ideal for meal prep or next-level lunch.

Ingredients

Scale

1 lb cooked, shredded or grilled chicken breast

2 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce

1 tbsp honey or brown sugar

1 tsp sesame oil

2 cups cooked jasmine or short grain rice

½ cup quick-pickled carrots and cucumbers*

¼ cup sliced green onions

4 large flour tortillas

Optional: sriracha mayo or kimchi for topping

Quick Pickled Veggies

½ cup julienned carrots

½ cup thinly sliced cucumber

¼ cup rice vinegar

1 tsp sugar

Pinch of salt

Instructions

Pickle Veggies: Combine vinegar, sugar, and salt. Add carrots and cucumbers, let sit for 10–20 minutes.

Sauce Chicken: In a pan, combine gochujang, soy sauce, honey, and sesame oil. Heat until warm, then toss with chicken.

Assemble Burritos: On each tortilla, layer rice, Korean BBQ chicken, pickled veggies, green onions, and any sauces.

Wrap & Toast: Fold tightly and toast in a dry skillet for 2–3 minutes per side until golden.

Serve or Store: Enjoy immediately or refrigerate/freeze for meal prep.

Prep Time: 15 mins
Cook Time: 10 minutes
Category: Dinner