Korean chicken crunch wraps are an everything-but-the-kitchen-sink recipe that takes odds and ends and turns them into something exciting.
Instructions
1
Make the spicy sauce
2
In a large skillet, heat the sesame oil over medium heat. Add the garlic and cook for one minute longer. Stir in the gochujang, soy sauce, honey, rice vinegar, garlic powder, onion powder and pepper until they're well mixed.
3
Add the chicken and toss to coat it in the sauce. Add water, if needed, for saucier chicken. Cook the chicken until it's heated through, about three to four minutes. Set it aside.
4
Make the Korean corn cheese filling
5
In a large bowl, combine the corn, mozzarella cheese, chopped green onions, mayonnaise and sugar. Microwave them in 30-second intervals, stirring until the cheese has just melted.
6
Fry the wontons
7
In a large skillet, heat 1/2 inch of oil over medium-high heat. Drop in the wontons, a few at a time, into the hot oil. Fry them until they're golden brown and crisp, about 15 seconds on each side. Drain them on paper towels.
8
Assemble the crunch wraps
9
Preheat a panini maker or a large skillet. Divide the chicken mixture among the tortillas, centering the mixture on each. Layer it with two pieces of fried wonton, breaking them as needed to cover the chicken mixture. Top the wonton layer with the corn-cheese filling, the shredded cabbage, pickled red onions and kimchi. Fold one side of each tortilla over the filling. Continue to bring the edges of the tortilla toward the center, pleating them on top of each other to cover the filling. Editor's Tip: If a small window of filling remains uncovered in the center once you fold the sides, cut a 3-inch circle from another tortilla and nestle it under the pleats of your homemade crunch wrap. This will act as insurance to prevent the filling from oozing out.
10
Cook the crunch wraps
11
In batches, place the wraps on the panini maker or skillet, seam side down. Cook the wraps, covered, until the tortilla is browned and the cheese is melted, three to four minutes. Serve the crunch wraps with toppings like Sriracha mayonnaise, pickled vegetables and sesame seeds as desired. Editor's Tip: To cook on a skillet, place wraps seam side down. Cook until browned, about two to three minutes per side.
