• 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


    • 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



    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.


    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.


    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.


    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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com