Korean BBQ Chicken Wraps

Ingredients (raw weights)

• 1600 g chicken thigh, boneless skinless, raw
• 12 g salt, dry
• 6.9 g black pepper, dry
• 9.3 g garlic powder, dry
• 9.6 g onion powder, dry
• 100 g gochujang paste, as sold
• 55 g garlic, raw
• 35 g sesame seeds, dry
• 60 g honey, as sold
• 30 g soy sauce, reduced sodium, as sold
• 40 g soy sauce, reduced sodium, as sold
• 200 g yogurt, plain, low fat, as sold
• 120 g mayonnaise, light, as sold
• 25 g gochujang paste, as sold
• 25 g honey, as sold
• 6.2 g garlic powder, dry
• 300 g cucumber, raw
• 200 g carrot, raw
• 200 g onion, raw
• 20 g sesame seeds, dry
• 40 g vinegar, as sold
• 30 g sriracha, as sold
• 620 g low carb / high fiber tortilla, as sold
• milk, 1% low fat, as sold – no amount given (not in macros)

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. ENJOY!