Korean Chicken Soft Taco/Wrap

By May 14, 2021Chicken
A delicious combination of crispy shredded green cabbage, then a avocado, tomato and onion salsa topped with Korean flavoured pan friend chicken pieces placed in the middle of a soft taco wrap . Drizzled with a Sriracha and Mayo sauce and Aioli . Served on a black plate. Enjoy!
Yes, it’s a wrap/taco: Filled with deliciously juicy Korean chicken strips, crispy shredded cabbage and avocado salsa then drizzled with Aioli and Sriracha Mayo



Prep time

30 Minutes

Cooking time

2-5 Minutes


  • 120-150g chicken strips/tenderloins
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • ½ tablespoon tapioca or rice flour
  • 2 tablespoons plain flour
  • 1 tablespoon chopped avocado
  • 1 tablespoon chopped onion
  • 2 tablespoons chopped tomatoes
  • 1 teaspoon chopped jalapeños *optional
  • ¼ cup shredded cabbage
  • 1 tablespoon chopped coriander
  • 1 tablespoon lime juice
  • Aioli
  • Sriracha/mayo
  • 2 Mini soft wraps


  • Mix together gochujang with the soy sauce
  • Add the chicken pieces coat well, refrigerate for 30 minutes
  • Meanwhile make the salsa by adding the avocado, onion, tomato, *optional jalapeños, coriander and lime juice  together, stir well
  • Combine the flours in a bowl
  • After 30 minutes remove the chicken from fridge and coat each chicken piece in the combined flour 
  • Heat the oil in a deep frying pan over medium heat 
  • Place the chicken pieces into the hot oil and cook for 2-3 minutes, remove from oil and drain on paper towel
  • Assemble the wraps by placing shredded cabbage first in the middle of each wrap, then the chicken and then top with the salsa
  • Mix the sriracha and mayo together and drizzle this and the Aioli over each wrap 
  • Serve and Enjoy!

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