This loose adaptation of a NY Times recipe may not be authentically Korean, but it is still a quick, tasty, healthy and otherwise satisfactory summer meal!  Marinate your chicken early in the day, come home and grill it, chop it up and toss it into a tasty slaw.  Wrap it up taco style and sit out on your patio enjoying every spicy morsel… 

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Korean chicken wrap

Fold this spicy chicken and flavorful slaw into a tortilla for a delicious summer meal.

Servings

servings

Ingredients

• CHICKEN MARINADE:
• 2 tbsp. sesame oil
• 4 tbsp. soy sauce
• 1/4 cup rice vinegar
• 1 tbsp. red pepper flakes
• 2 tbsp. sugar
• 2 lb. boneless chicken breasts
• SLAW:
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. lime juice
• 3 cups Napa, savoy or other cabbage thinly shredded
• 1/2 cup onion diced
• 1/4 cup green onions, thinly sliced
• 2 tbsp. cilantro chopped
• 2 tbsp. sesame seeds

Servings servings Ingredients CHICKEN MARINADE: 2 tbsp. sesame oil 4 tbsp. soy sauce 1/4 cup rice vinegar 1 tbsp. red pepper flakes 2 tbsp. sugar 2 lb. boneless chicken breasts SLAW: 1/4 cup soy sauce 1/4 cup sugar 1/4 cup rice vinegar 1 tbsp. sesame oil 1 tbsp. lime juice 3 cups Napa, savoy or other cabbage thinly shredded 1/2 cup onion diced 1/4 cup green onions, thinly sliced 2 tbsp. cilantro chopped 2 tbsp. sesame seeds

Instructions

1. In large bowl, combine sesame oil, soy sauce, red pepper flakes, sugar, vinegar and chicken breasts. Cover and refrigerate at least 4 hours.
2. Grill or saute the chicken until cooked through. Allow to cool slightly and cut into small dice.
3. In large bowl, whisk together the soy sauce, vinegar, sugar, lime juice and sesame oil. Add the cabbage, onion, cilantro, scallions, and diced chicken.
4. Divide this mixture among the tortillas, fold into a wrap and enjoy!