Our Korean Chicken Wraps are a great way to use leftover chicken! Our recipe features chicken served in a wheat wrap with kimchi and gochujang sriracha makes a healthy and full-flavored lunch or light supper. We paired the wraps with a Viogner from Acquiesce. Disclosure: The wine was sent as a complimentary sample from the winery.
Working from home over the past year, my lunches have definitely improved in terms of creativity and flavor! The Korean Chicken Wraps featured today have been one of my go-to lunches, something I often make when I spy some leftover chicken in the fridge.
What makes the recipe work
This recipe takes basic chicken and quickly turns it into a flavorful, healthy meal. Of course, a basic chicken sandwich is pretty healthy, but the addition of kimchi and gochujang sriracha bring the health benefits of fermented food to the table.
In addition to the health benefits, kimchi and the gochujang sriracha bring spice and complex flavors to the everyday chicken sandwich.
And putting these ingredients together in a wheat wrap (usually whole wheat), rather than regular bread, make this a nice, light meal.
I noticed Googling “Korean chicken wraps” yields many recipes that use a lettuce wrap rather than the wheat wrap I use. You could certainly try swapping a big piece of iceberg or romain lettuce for the wheat wrap if you want.
Ok, I realize I’ve mentioned a couple of ingredients that you might not be too familiar with, so let’s give some more info on them:
Kimchi is a traditional Korean food made with vegetables fermented with garlic and spices. Cabbage is the most common vegetable used; carrots and radishes are also frequently found in kimchi. It is generally has some spicy kick to it; you can get it at different heat levels. I like medium spice.
I typically grab Sunja’s brand kimchi at Whole Foods. I have also enjoyed Nasoya brand kimchi, which I featured in this Kimchi Pork Tenderloin recipe.
Gochujang is a spicy sweet paste made from red pepper flakes, sticky rice, fermented soy beans and salt. More on the Korean classic in this article. I use the Weak Knees Gochujang Sriracha for this recipe. I also often add it along with a bit of mustard to a basic turkey sandwich.
Wraps: I typically use whole wheat wraps when I make this recipe. I happened to have white flour wraps on hand when making this recipe.
I list dill pickles as an optional ingredient. There’s definitely already a lot of funky flavors from the Korean fermented ingredients. You might want to try this first without the pickles, unless you are as big a pickle fan as me! I make it without sometimes but do like the extra flavor pickles bring to the flavor party.
If you like this wrap, be sure to try these recipes!
I often have this chicken wrap for lunch. I haven’t totally leaned into the European style of having wine with lunch, typically saving it for dinner. But one recent Saturday I did test out a wine pairing from Acquiesce Winery.
I opened the 2019 Acquiesce Viogner ($26, 13.5%) to pair with the Korean chicken wraps. With honeysuckle on the nose, the wine has a delicate flavor on the palate. I get white peach, lemongrass and some spice notes. Great mouthfeel.
This Viogner is a very pleasant sipping wine, and its complex flavors work quite well with the Korean chicken wraps. I think a sparkling wine could also be a good pairing here — I might have to test the Acquiesce Sparkling Grenache Blanc!
About Acquiesce Winery
Acquiesce Winery is located in the Lodi, California wine region. I typically associate the area more with red wines, especially Zinfandel, but Acquiesce has set out to focus exclusively on white wines based on Rhone varietals.
Owner & Winemaker Susan Tipton explains on the Acquiesce website that she was inspired to focus on white wines after tasting a white Chateauneuf du Pape, “the best wine I’d ever tasted”.
They have certainly done a great job of creating world class white wines from their winery in Acampo, California. I have also enjoyed their Ingénue white blend as part of a Lodi wine tasting and their Bourboulenc — which was delicious with our baked haddock and a side of kale pesto pasta.
Acquiesce follows Lodi Rules for sustainable wine growing.Print
Easy Korean Chicken Wraps
Leftover chicken served in a wheat wrap with kimchi and gochujang sriracha makes a healthy and full-flavored lunch or light supper.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 1x
- Category: lunch
- Method: assemble
- Cuisine: Korean
- 1 wheat wrap
- 3 slices of leftover cooked chicken, 3 to 4 ounces
- 3 teaspoons kimchi, divided, excess liquid drained (see notes)
- Gochujang sriracha to taste
- Handful of baby greens
- a few dill pickle slices (optional)
- Lay out a wrap on a plate. Add the chicken in a single layer in the middle of the wrap.
- Add the greens to cover the chicken.
- Spoon the kimchi over the greens, spreading it around fairly evenly.
- Squirt the gochujang sriracha over the kimchi and greens. Add the optional pickles if using.
- Fold the wrap the long way first, by bringing one edge over to cover the filling, then bring the other edge over it. Then fold up the short ends to close the wrap. You can leave one open if you like, and eat the open end first. Enjoy!
- Kimchi: Yes, we know 3 teaspoons equals one tablespoon! We list the kimchi in teaspoons because you want to get 3 small scoops of it to distribute it around the wrap. Also, you want to drain off excess liquid so that you have mostly cabbage and other vegetables parts of the kimchi going into the wrap.
Keywords: chicken wraps, Korean chicken wraps, healthy lunches, leftover chicken