Korean Tortilla
- 2 Flour tortillas
- 3 leaves Red leaf lettuce
- 5 grams x 6 Mizuna greens
- 20 grams Gochujang
- 20 grams Mayonnaise
- 150 grams Chicken breast meat
- 1 tbsp Sake
- 30 grams Yakiniku sauce (soy sauce flavor)
- 1/2 tbsp Vegetable oil
- 1 dash Coarsely ground black pepper
- Cut the tortillas into 3 equal wedges each.
- Cut the red leaf lettuce into pieces just smaller than the tortillas.
- Cut the mizuna greens into 4-5 cm pieces.
- Mix together the gochujang and mayonnaise.
- Cut the chicken into 1 cm sticks (about 20 sticks).
- Marinade in the sake.
- Marinade in a bit of yakiniku sauce as well.
- Heat the vegetable oil in a frying pan and cook the chicken.
- Once it has cooked through, add the pepper and the remaining yakiniku sauce.
- Coat the meat.
- Spread the gochujang-mayonnaise on the tortillas.
- Don't spread it on the edges.
- Stack the red leaf lettuce, meat, and mizuna greens on the tortilla and wrap it up.
- Use some more gochujang-mayonnaise to secure the end of the wrapped tortillas.
flour tortillas, mizuna, gochujang, mayonnaise, chicken, sake, yakiniku sauce, vegetable oil, ground black pepper
Taken from cookpad.com/us/recipes/158965-korean-tortilla (may not work)