Honey Gochujang Chicken Wrap

3 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 1 large chicken breast (12oz)
• 1/4 tsp baking soda
• 1 Tbsp water
• Salt on each side
• 2 tsp oil
• 30g (2 Tbsp) gochujang
• 15g (1 Tbsp) white miso
• 15g (1 Tbsp) low sodium soy sauce
• 15g (1 Tbsp) ginger paste
• 45g (3 Tbsp) Bachan’s Sweet Honey (or use any teriyaki sauce)
• 90g (6 Tbsp) 0% Greek yogurt
• 30g (2 Tbsp) honey
• 15g (1 Tbsp) rice vinegar
• 7g (1 tsp) toasted sesame oil
• 120g (3 handfuls) Asian chopped salad mix
• 1/2 honeycrisp apple, cut into matchsticks
• 1/2 bunch green onions, sliced
• 2 avocados (1/2 avocado per wrap)
• 3 low carb burrito tortillas (I use Mission Carb Balance)

Instructions

1. Flatten the chicken breast by pounding it. Combine baking soda and water in a bowl, then coat the chicken. Season both sides with salt and let it rest for 15 to 30 minutes.
2. Pat the chicken dry. Apply 1 teaspoon of oil to one side. Heat a pan over medium-high heat and cook the oiled side for approximately 4 minutes until golden. Apply the remaining 1 teaspoon of oil to the other side, flip, and cook for another 4 minutes. Remove the chicken from the pan.
3. Add a small amount of water to the pan and stir in the gochujang glaze ingredients. Lower the heat.
4. Chop the cooked chicken and add it to the pan along with half of the prepared apple and half of the green onions. Simmer until the sauce has thickened.
5. In a separate bowl, mix the Greek yogurt, honey, sesame oil, and rice vinegar. Add the salad mix, the remaining apple, and the remaining green onions, then toss to combine.
6. Assemble the wraps by placing half an avocado, the chicken mixture, and the slaw into a tortilla. Wrap tightly and toast in a pan until the exterior is golden.