Spicy Peach Gochujang Chicken Wraps with Pickled Cucumber and Creamy Sesame Slaw

Get ready for a flavor-packed dinner that brings the vibrant tastes of Korean street food right to your kitchen. These wraps feature tender chicken breast coated in a sweet and spicy peach gochujang glaze, balanced by tangy quick-pickled cucumber and a cool, creamy sesame slaw. Every bite is a delightful mix of heat, sweetness and crunch.

Perfect for a busy weeknight, this recipe comes together in under 30 minutes using simple ingredients. The combination of gochujang and peach jam creates a unique sauce that caramelizes beautifully on the chicken, while the pickled cucumber adds a refreshing zing. Serve these wraps as a fun, handheld meal that the whole family will love.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and slice the mini cucumber on a diagonal into ¼-inch-thick rounds. Trim and thinly slice the scallions. Reserve 1 tablespoon of rice wine vinegar (use 2 tablespoons for 4 servings).
2. In a small bowl, combine the gochujang sauce, peach jam, 2 tablespoons water (4 tablespoons for 4 servings) and as many Korean chili flakes as you like. Set aside.
3. Place the sliced cucumber in a separate small bowl with the remaining rice wine vinegar, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt. Cover with plastic wrap and microwave until the sugar has dissolved, about 30 seconds. Set aside, stirring occasionally, until ready to use.
4. In a large bowl, combine the red cabbage and carrot mix with the reserved 1 tablespoon vinegar, mayonnaise, half the garlic powder, 1 teaspoon sesame oil (be sure to measure-we sent more!), ¼ teaspoon sugar and a pinch each of salt and pepper. For 4 servings, use 2 teaspoons sesame oil and ½ teaspoon sugar. Toss to coat; set aside.
5. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the sliced scallions, chopped chicken breast, remaining garlic powder and a pinch each of salt and pepper. Cook, breaking up the chicken into pieces, until almost cooked through, 2-3 minutes.
6. Add the gochujang mixture to the pan and cook, stirring, until the chicken is cooked through and the sauce has reduced, 2-3 minutes more. Remove from heat.
7. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Place them on a clean work surface.
8. Divide the chicken mixture among the bottom third of each tortilla. Top with as much pickled cucumber (drain first) and creamy slaw as you like. Fold the bottom side of each tortilla over the filling, then fold over the left and right sides toward the center. Roll up tightly, starting from the filled side, to form wraps.
9. Slice each wrap in half on a diagonal and divide between plates. Serve with any remaining pickled cucumber and slaw on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with ground pork, beef or even tofu for a vegetarian option. Adjust cooking time as needed.

What can I use instead of gochujang?

Gochujang is a Korean chili paste. You can substitute with a mix of miso paste and sriracha or another chili paste, but the flavor will differ.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a pan and assemble fresh wraps.