Serves 10
Directions
- 1Trim excess fat from chicken thighs, add seasonings and marinade ingredients then mix and set aside.
- 2In a bowl, add cucumber, carrots, red onion, sesame seeds, rice vinegar and sriracha. Mix until well combined.
- 3In a second bowl, add yogurt, light mayo, gochujang, honey, garlic powder and milk for desired consistency.
- 4In a lined large sheet pan, spread marinated chicken evenly. Add cooking spray, oven bake until golden.
- 5Toast wraps on a stove flame, slice up chicken then serve with cucumber slaw and gochujang sauce.
Ingredients
- 1600 g boneless skinless chicken thighs, trimmed of excess fat
- 2 tsp salt
- 3 tsp black pepper
- 3 tsp garlic powder
- 4 tsp onion powder
- 100 g gochujang paste
- 50-60 g garlic, minced
- 35 g sesame seeds
- 60 g honey
- 30 g light soy sauce
- 40 g dark soy sauce
- 200 g low fat yogurt
- 120 g light mayo
- 25 g gochujang
- 25 g honey
- 2 tsp garlic powder
- 1 dash milk (optional)
- 300 g cucumber, thinly sliced
- 200 g carrots, grated
- 200 g red onion, thinly sliced
- 20 g sesame seeds
- 40 g rice vinegar
- 30 g sriracha
- 10 whole low carb flour wraps
- sesame seeds (optional)
- parsley (optional)
- chilli flakes (optional)
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