Korean BBQ chicken wraps filled with coriander rice and cucumber ribbons

Korean BBQ chicken wraps filled with coriander rice and cucumber ribbons

These quick and easy Korean BBQ chicken wraps filled with coriander rice and cucumber ribbons is the perfect back-to-work lunch for al desko dining.

Korean BBQ chicken wraps filled with coriander rice and cucumber ribbons

Serves: 6
Cooking Time: 30 mins + 30 mins or overnight, to marinate

Ingredients

  • 125ml (½ cup) soya sauce
  • 5ml (1 tsp) sesame seed oil
  • 5cm fresh ginger, peeled and finely grated
  • 1 garlic clove, peeled and crushed
  • 15ml (1 tbsp) gochujang (Korean chilli paste)
  • 30ml (2 tbsp) honey
  • 15ml (1 tbsp) rice vinegar
  • vegetable oil, to fry
  • 600g deboned chicken thighs,
  • sliced into thin strips
  • 30ml (2 tbsp) orange marmalade
  • juice of 1 lime
  • 200g cooked long-grain rice
  • 6 wraps, lightly grilled
  • large handful fresh coriander
  • 1 small cucumber, shaved into ribbons

Instructions

1

Place the soya sauce, sesame oil, ginger, garlic, gochujang, honey and vinegar in a shallow dish and whisk until well combined. Add the chicken strips and refrigerate to marinate, at least 30 minutes but preferably overnight.

2

Heat a little vegetable oil in a frying pan over medium heat and sauté the chicken strips until cooked through, 10 – 12 minutes. Add the leftover marinade, together with the marmalade and lime juice, and allow to simmer until reduced slightly, about 5 minutes. Remove from pan and set aside.

3

In the same pan, stir-fry the rice, 1 minute, before adding a little of the reduced sauce from the chicken. Remove from heat and set aside.

4

To assemble, spoon a little of the stir-fried rice across the centre of a grilled wrap and top with some chicken, fresh coriander and cucumber ribbons before rolling up and serving. Use a skewer to keep the wrap together, if needed.

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