Gochujang Wraps with 2x Chicken
plus Pickled Cucumber & Creamy Sesame Slaw
- Wheat
- Soy
- Sesame
- Eggs
Peachy gochujang–glazed pork is rolled up in soft tortillas in these Korean-inspired wraps! Quick-pickled cucumber and a creamy sesame cabbage slaw add tangy crunch and coolness to this quick and tasty food truck–style meal.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Peach Jam
20 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
4 ounce
Red Cabbage and Carrot Mix
⅓ tablespoon
Sesame Oil
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
¾ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and slice cucumber on a diagonal into ¼-inch-thick rounds. Trim and thinly slice scallions. Reserve 1 TBSP vinegar (2 TBSP for 4 servings) in a large bowl.
In a small bowl, combine gochujang, jam, 2 TBSP water (4 TBSP for 4), and as many chili flakes as you like. Set aside.
Place cucumber in a separate small bowl with remaining vinegar, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap; microwave until sugar has dissolved, 30 seconds. Set aside, stirring occasionally, until ready to use.
To bowl with reserved vinegar, add cabbage and carrot mix, mayonnaise, half the garlic powder, 1 tsp sesame oil (be sure to measure—we sent more!), ¼ tsp sugar, a pinch of salt, and pepper (2 tsp sesame oil and ½ tsp sugar for 4 servings). Toss to combine.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallions, pork*, remaining garlic powder, salt, and pepper; cook, breaking up meat into pieces, until almost cooked through, 2-3 minutes.
Add gochujang mixture and cook, stirring, until pork is cooked through and sauce has reduced, 2-3 minutes more.
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Place on a clean work surface.
Divide pork between bottom third of tortillas. Top with as much pickled cucumber (draining first) and slaw as you like. Fold bottom side of each tortilla over filling, then fold left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
Halve wraps on a diagonal; serve with remaining cucumber and slaw.
