Kimchi Chicken Wrap

Ingredients (serves 2)

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 2 large flour tortillas or flatbreads
• 200 g boneless, skinless chicken breast, thinly sliced
• 1 cup well-fermented kimchi, roughly chopped
• 1 small carrot, julienned
• 1 small cucumber, julienned
• 2 leaves romaine lettuce, shredded
• 2 tbsp mayonnaise
• 1 tsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp toasted sesame seeds (optional)
• 1 tbsp neutral oil (for cooking)

Method

1. Marinate the chicken
   In a bowl, toss sliced chicken with BBQ tea seasoning and a pinch of salt. Let stand 10 minutes.
2. Cook the chicken
   Heat neutral oil in a skillet over medium-high heat. Add chicken and sauté 4–5 minutes, until cooked through and lightly browned. Remove from heat.
3. Make the spicy mayo
   In a small bowl, whisk mayonnaise, gochujang, sesame oil, and rice vinegar until smooth.
4. Warm the tortillas
   Briefly warm tortillas in a dry skillet or microwave to make them pliable.
5. Assemble the wraps
   Spread a thin layer of spicy mayo on each tortilla. Layer lettuce, carrot, cucumber, cooked chicken, and kimchi down the center. Sprinkle with sesame seeds if using.
6. Roll & serve
   Fold in the sides, roll tightly, and slice in half. Serve immediately.

Chef’s Notes