Crispy Korean-Style Chicken Wings Wrap
A fusion of Korean and Mexican flavors, this crispy chicken wings wrap is a perfect snack for game day or a quick dinner.
Ingredients
- ●1 pound Chicken wingsabout 12-15 wings
- ●2 tablespoons Korean chili flakes (gochugaru)adjust to taste
- ●2 tablespoons Lime juicefreshly squeezed
- ●1 tablespoon Soy sauceoptional
- ●1/4 cup Cilantrochopped
- ●1 Tortilla wraplarge flour or whole wheat
- ●1 cup Shredded lettuce
- ●1 cup Diced cucumber
- ●1/2 cup Sliced radishes
- ●1/2 cup Sliced avocado
- ●2 tablespoons Sour creamoptional
- ●2 tablespoons Salsaoptional
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together chili flakes, lime juice, and soy sauce (if using).
- 3
Add the chicken wings to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
- 4
Line a baking sheet with parchment paper. Remove the wings from the marinade and arrange them on the baking sheet in a single layer.
- 5
Bake for 25-30 minutes or until crispy and cooked through.
- 6
Meanwhile, toast the tortilla wrap by wrapping it in foil and heating it in the oven for 2-3 minutes.
- 7
Assemble the wrap by spreading a layer of sour cream (if using) on the tortilla, followed by shredded lettuce, diced cucumber, sliced radishes, sliced avocado, and finally the crispy chicken wings.
- 8
Top with cilantro and serve immediately.