Honey gochujang chicken wraps
Chicken breast seared then simmered in a honey gochujang glaze, wrapped up with a quick sesame slaw and toasted until the outside is golden. Good hot or eaten cold the next day.
Notable for: fibre, vitamin C, vitamin A
Ingredients
- 700 gchicken breast, diced
- 4wholemeal wraps
- 0.5green cabbage, shredded
- 150 gcarrots, matchsticks
- 100 gplain unsweetened yoghurt
- 55 ghoney, 35g for the glaze, 20g for the slaw
- 45 ggochujang (korean chilli paste)
- 20 mlsoy sauce
- 15 gcrushed ginger
- 10 gcrushed garlic
- 15 mlsesame oil
- 2spring onions, sliced
Method
Whisk the gochujang, soy sauce, ginger, garlic and 35g of the honey into a glaze.
Sear the chicken in the sesame oil over medium-high heat for 6 minutes, until coloured and mostly cooked through.
Pour in the glaze and simmer for 3 minutes until it thickens and coats the chicken.
Whisk the yoghurt with the remaining 20g honey, then toss it through the cabbage, carrot and spring onion for the slaw.
Fill each wrap with chicken and slaw, roll it tightly, then toast it in a dry pan a minute or two a side until golden and sealed.
Slice each wrap in half to serve.
Toast the wrap to seal it
Rolling it tightly and toasting the outside for a minute or two a side is what holds the wrap together and stops it going soggy. Skip the pan and it falls apart by the second bite.
Storage
Keeps two days in the fridge, wrapped in foil or baking paper.
Good cold straight from the fridge, or a minute back in a dry pan to re-crisp the outside.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.