3 slices of leftover cooked chicken, 3 to 4 ounces
3 tsps 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