Kimchi Cheese Chicken Whole Wheat Wrap

Turn leftover kimchi into a quick, low-calorie breakfast wrap packed with savory marinated chicken, melted cheese, and toasted whole wheat.

Ingredients

• 0.5 chicken breast
• 1 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 pinch white pepper
• 1 tbsp Korean chili sauce
• 0.5 purple onion
• 2 tongs kimchi
• 1 pinch sugar
• 1 tsp cooking oil
• 1 tsp white sesame seeds
• 2 whole wheat wraps
• 2 slices cheese

Instructions

1. 1Cut the chicken breast

   

   Place the chicken breast on a wooden cutting board and slice it into small pieces, roughly the size of a thumb. Cutting the meat into uniform, bite-sized chunks ensures it cooks quickly and evenly in the pan.

   Tip: Slightly freezing the chicken breast beforehand can make it firmer and much easier to slice neatly.
2. 2Season the chicken

   

   Transfer the chopped chicken to a bowl. Add one spoonful of light soy sauce, half a spoonful of dark soy sauce for color, a dash of white pepper, and one spoonful of Korean chili sauce.

   Tip: If you dont have Korean chili sauce, you can substitute with a mix of gochugaru (Korean chili flakes) and a little honey or corn syrup.
3. 3Marinate the meat

   

   Put on a plastic glove and mix everything together thoroughly by hand, ensuring every piece of chicken is fully coated with the sauce. Let the chicken sit and marinate for about 15 minutes to absorb all the flavors.

   Tip: Gently massaging the meat while mixing helps tenderize it and allows the marinade to penetrate deeper.
4. 4Chop the aromatics

   

   While the chicken is marinating, prepare the side ingredients. Take half of a purple onion and dice it into small, even pieces on your cutting board.

   Tip: Purple onions add a nice pop of color and a slightly sweeter, sharper flavor that pairs well with the kimchi.
5. 5Sauté the vegetables

   

   Lightly spray or coat a frying pan with cooking oil and heat it up. Add the diced purple onion and roughly two tongs worth of chopped kimchi to the pan, stirring them together until the onions begin to soften.

   Tip: If your kimchi is older and very sour, add a small pinch of sugar at this stage to balance the acidity.
6. 6Add the chicken

   

   Once the onions and kimchi are soft and fragrant, push them to one side of the pan to create space. Add the marinated chicken pieces into the empty side of the pan to start searing.

   Tip: Chicken breast cooks very fast. Let it sear for a moment before mixing it with the kimchi to ensure it gets some color.
7. 7Stir fry the ingredients

   

   Continuously stir the pan contents until the meat is fully cooked and changes color completely. Toss the seared chicken pieces thoroughly with the softened onions and cabbage mixture to combine all flavors.

   Tip: Keep a close eye on the pan to ensure the meat stays tender and remains juicy without drying out.
8. 8Sprinkle sesame seeds

   

   Sprinkle white sesame seeds evenly over the cooked chicken and kimchi mixture in the pan to enhance aroma and flavor.

   Tip: Add the sesame seeds right before turning off the heat to preserve their nutty fragrance.
9. 9Add Filling to the Wrap

   

   Lay a round whole wheat flatbread flat on a cutting board. Spoon a generous portion of the cooked chicken and kimchi mixture directly onto the center of the wrap, shaping it roughly into a square to make the folding process easier.

   Tip: Avoid overfilling the wrap, as too much filling can cause the flatbread to tear or spill when folding.
10. 10Add a Slice of Cheese

    

    Place a single square slice of yellow cheese right on top of the hot chicken and kimchi filling. The residual heat from the freshly cooked chicken will help to begin melting the cheese.

    Tip: If your kimchi is a bit too spicy, the creaminess of the cheese will perfectly balance the heat.
11. 11Fold the Wrap

    

    Carefully fold the edges of the whole wheat wrap tightly inwards over the cheese and filling. Keep folding layer by layer until the filling is completely enclosed and forms a neat, flat square pocket.

    Tip: Press down gently as you fold to ensure the wrap holds its square shape firmly before toasting.
12. 12Toast the Folded Wrap

    

    Place the folded wrap into a dry frying pan over medium-low heat, with the folded seam facing down. Toast the wrap for about 1 minute on each side without adding any oil, until the flatbread is crispy and the cheese inside has completely melted.

    Tip: Starting with the seam-side down is crucial because the heat will seal the folds together, keeping the wrap intact.
13. 13Achieve a golden crust

    

    Continue pressing down gently on the flatbread with a spatula while it rests in the hot pan. This ensures even heat distribution so the exterior becomes deeply golden brown while the inside reaches maximum melt.

    Tip: Maintain a medium low temperature so the exterior gets crispy without burning before the interior melts perfectly.
14. 14Slice and serve

    

    Remove the toasted wraps from the pan and place them on a cutting board. Use a sharp knife to slice each wrap diagonally in half to reveal the cheesy, savory filling.

    Tip: Let it rest for a few seconds before slicing to keep the melted cheese from spilling out.

Storage & Reheating

Burn It Off

Frequently Asked Questions