Korean Gochujang Chicken Wraps

These Korean gochujang chicken wraps are my go-to when I want something spicy, fast and satisfying. The chicken is coated in a sticky, sweet-heat gochujang glaze, then tucked into soft tortillas with cool crunchy vegetables.

It is the contrast that makes them work: fiery chicken against crisp cucumber, pickled carrot and lettuce. Everything comes together in about 30 minutes, and the sauce doubles nicely if you want extra for drizzling.

I keep this one on rotation for busy weeknights. The filling also works brilliantly in rice bowls if wraps are not your thing.

Ingredients

For the chicken

• 600 g (1⅓ lb) chicken breast or thigh, cut into bite-size pieces
• 1 tbsp cornstarch
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp neutral oil

For the gochujang glaze

• 3 tbsp gochujang (Korean chilli paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, grated
• ½ tsp grated fresh ginger

To assemble

• 4 large flour tortillas
• 2 cups shredded lettuce
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 tsp toasted sesame seeds
• 2 spring onions, thinly sliced

Instructions

1. Prep the chicken: Toss the chicken pieces with cornstarch, salt and pepper until evenly coated. The cornstarch helps the glaze cling and gives a light crisp edge.
2. Make the glaze: Whisk the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic and ginger in a small bowl until smooth.
3. Sear the chicken: Heat the oil in a large pan over medium-high heat. Cook the chicken for 5–6 minutes, turning once, until golden and cooked through (no pink inside).
4. Glaze: Pour the gochujang sauce over the chicken and toss for 1–2 minutes until every piece is glossy and the sauce has thickened slightly. It should cling, not pool.
5. Assemble: Warm the tortillas in a dry pan for 20 seconds per side. Layer lettuce, carrots, cucumber and the glazed chicken down the centre of each. Scatter over sesame seeds and spring onions, then roll up tightly, tucking in the ends.

Tips for the best result

• Start with 2 tablespoons of gochujang if you are sensitive to heat, then add more to taste.
• Warm tortillas roll without cracking — cold ones split at the seam.
• Double the glaze and keep half for drizzling over the finished wraps.

Storing and reheating

Keep leftover chicken filling in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat until steaming, then assemble fresh wraps.

Frequently asked questions

How spicy are these wraps?

Medium. The honey and vinegar soften the gochujang heat. Reduce the paste to 2 tablespoons for a milder version.

Can I use rotisserie chicken?

Yes. Shred 3 cups of cooked chicken and warm it in the glaze for 2–3 minutes instead of searing raw chicken.

Can I make them gluten-free?

Use gluten-free tortillas and tamari instead of soy sauce. Gochujang brands vary, so check the label for gluten.