I think I am becoming a little bit obsessed with Gochujang. Ever since I used it to create my Korean Chicken Burger recipe, I’ve been trying to find new ways to add it to different dishes. I’ve also been trying to get more creative when it comes to lunch ideas, and so I present my delicious Korean Chicken wrap!

This recipe would be great at lunch or dinner to be honest, pairing juicy grilled chicken with zingy kimchi and pickled cabbage, crunchy lettuce and a Gochujang mayonnaise inspired by one of my favourite Glasgow lunch spots – Sprigg. You can find gochujang paste in most Asian supermarkets, but I’ve also seen it in Sainsburys and Morrisons.

Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram

Korean Chicken Wrap

Ingredients (makes 2 wraps)
2 chicken breasts
2 large tortilla wraps
2 tbsp gochujang paste
1 tbsp soy sauce
1 clove crushed garlic
1 tsp crushed ginger
1 tsp sesame oil
1 tbsp honey
Pinch of white pepper
Handful of lettuce, shredded
2 tbsp kimchi (I use Biona)
2 tbsp pickled cabbage

For the Sprigg-style mayo:
50g mayo
2 tbsp gochujang paste
1 tbsp soy sauce
1 tsp white miso paste
0.5 tsp sesame oil

Method
1. Put the chicken breasts between two pieces of cling film and bash them with a rolling pin until they are an even thickness (about 1cm).
2. In a bowl mix together the gochujang, soy, garlic, ginger, honey, sesame oil and pepper. Toss the chicken in the mix and leave to marinate for at least 1 hr. In another bowl, whisk the mayo ingredients until smooth & set aside.
3. Preheat your grill to its highest setting. Put the chicken on a grill tray and grill it for five minutes on each side until cooked through & charred.
4. While it cooks, warm the wraps in the microwave for 20 seconds. Spoon some of the mayo onto the base of each wrap (any extra will keep in the fridge for a couple of days), then top with the lettuce, kimchi and cabbage. Slice the cooked chicken, divide between the two wraps, roll it up and enjoy!