Korean Chicken And Spinach Breakfast Wraps Recipe

About this recipe

A savory breakfast wrap featuring tender marinated chicken, fresh spinach, and bold Korean flavors wrapped in a soft rice flour wrap.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• - Greenfields Black Peppercorns
• 950G Shazans Chicken Breast
• 100G Sichuan Pepper, 100G
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• 450G Rice Flour, 450G
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Thinly slice the chicken breast and marinate it in soy sauce, gochujang, sesame oil, minced garlic, honey, salt, and black pepper for 15 minutes.
2. 2. Heat a non-stick pan over medium heat and cook the marinated chicken for 5-7 minutes until fully cooked and slightly caramelized.
3. 3. In a mixing bowl, combine rice flour, water, and a pinch of salt, whisking until smooth to form a batter.
4. 4. Heat a flat pan and pour a small amount of the batter, spreading it evenly to make thin wraps; cook each side for 1-2 minutes.
5. 5. Wash and pat dry the spinach, then sauté briefly in the same pan until slightly wilted.
6. 6. Slice the spring onions finely and set aside for garnish.
7. 7. Assemble the wraps by placing sautéed spinach and cooked chicken on the rice flour wrap, then garnish with spring onions and sesame seeds.
8. 8. Roll the wrap tightly and cut in half for easier serving.