Ingredients:

  • 1 lb boneless skinless chicken breast, diced into 1/2-inch cubes
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 whole-grain flatbreads
  • 1/2 cup pickled jalapeños, sliced
  • 2 cups shredded red cabbage
  • 1 large carrot, julienned
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 1/2 tsp salt

Instructions:

  1. In a medium bowl, whisk together the gochujang, soy sauce, maple syrup, sesame oil, minced garlic, and ginger. Toss the diced chicken breast in the marinade until thoroughly coated and let sit for 10 minutes.
  2. Heat a skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 3-4 minutes to form a crust. Stir and continue cooking for 4-5 minutes until the sauce thickens into a sticky glaze.
  3. Prepare the slaw by tossing the shredded red cabbage, julienned carrots, rice vinegar, and honey in a mixing bowl.
  4. Prepare the cooling sauce by whisking together the plain Greek yogurt, lemon juice, grated garlic, and salt.
  5. Briefly toast the whole-grain flatbreads. Assemble each wrap by layering the glazed chicken, the cabbage slaw, and pickled jalapeños, then finish with a drizzle of the yogurt sauce.