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…

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