Yangnyeom Chicken Breakfast Wrap — Sweet & Spicy Morning Crunch Wrap
All the addictive flavors of Korean fried chicken reimagined as a grab-and-go breakfast wrap. Crispy pan-fried chicken strips glazed in sticky-sweet gochujang-honey sauce are rolled up in a warm flour tortilla with scrambled eggs, pickled radish, and crunchy lettuce. It is messy, bold, and the kind of breakfast that makes you excited to wake up.
Ingredients
- 2 boneless, skinless chicken thighs, sliced into thin strips
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon soy sauce
+ 12 more ingredients
Instructions
In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, and sesame oil to make the yangnyeom sauce. Set aside.
Pat the chicken strips dry and toss them with the cornstarch until lightly but evenly coated. Shake off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken strips in a single layer for 3-4 minutes per side until golden, crispy, and cooked through.
Reduce heat to low and pour the yangnyeom sauce over the chicken. Toss quickly to glaze every piece evenly, cooking for 30 seconds until the sauce is sticky and clinging to the chicken. Transfer to a plate.
Wipe the skillet, melt the butter over medium-low heat, and scramble the eggs until just set but still soft and creamy. Season with a pinch of salt.
Warm the tortillas in a dry pan or microwave for 15 seconds to make them pliable.
Assemble each wrap: lay a tortilla flat, place 2 lettuce leaves in the center, add half the scrambled eggs, top with half the glazed chicken strips, danmuji strips, sesame seeds, and scallions. Drizzle with sriracha mayo.
Fold the bottom edge up, then fold both sides in tightly, and roll forward to seal. Slice in half diagonally and serve.
Nutrition Estimate
Per serving • Estimated by Blinner AI