chicken bulgogi wraps — Honey Street

chicken bulgogi wraps are here, and i am v excited about it. i spent an embarrassingly long time reading up on bulgogi last week and eagerly awaited the moment where i had enough fridge space to make room for what i hoped, and have now confirmed, would be a delicious take on a Korean classic. cue my obsession because i want these wraps in my life every week from now until forever kgreatthanksbye.

bulgogi is traditionally made with beef, soy sauce, and brown sugar - which is great, but - i wanted to give these a Honey Street spin and make them a little more allergen-friendly + with chicken because I always seem to have 42 thousand chicken breasts in the freezer. you can def make these into wraps like I did, or a salad, or a bowl with rice! let me know which route you take because they all would be insanely good.

chicken bulgogi wraps
makes 6 servings
prep time: 1 hour, for marinating
cook time: 20 minutes

for the marinade :
1 pear, peeled and chopped
1tbsp fresh ginger, grated
4 garlic cloves
2 scallions, chopped
2tbsp coconut aminos (you can substitute soy sauce)
2tbsp honey (you can substitute brown sugar)
1tbsp sesame oil
1tsp salt
1/2tsp black pepper

1lb chicken breasts, sliced into thin strips

for serving :
green lettuce wraps
purple cabbage
grated carrots
cucumber slices
brown rice
sesame seeds
sriracha
*you can totally serve these however you want.

blend all the ingredients for the marinade until smooth. place the chicken in a large ziplock bag and cover with the marinade, moving it around with your hands to coat all parts of the chicken. marinate at room temperature for at least 1 hour (do not marinate longer than 12 hours - the pear and coconut aminos will begin to break down the chicken and it will become rubbery and gross.)

place a large skillet over high heat. working in batches, sear the chicken until cooked, about 10 minutes for each batch. most of the marinade should be absorbed!

assemble wraps: place cabbage, rice, carrots, cucumbers, chicken, and sesame seeds in each lettuce. drizzle with sriracha if you like some zing!