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

1. Cut the tortillas into 3 equal wedges each.
2. Cut the red leaf lettuce into pieces just smaller than the tortillas.
3. Cut the mizuna greens into 4-5 cm pieces.
4. Mix together the gochujang and mayonnaise.
5. Cut the chicken into 1 cm sticks (about 20 sticks).
6. Marinade in the sake.
7. Marinade in a bit of yakiniku sauce as well.
8. Heat the vegetable oil in a frying pan and cook the chicken.
9. Once it has cooked through, add the pepper and the remaining yakiniku sauce.
10. Coat the meat.
11. Spread the gochujang-mayonnaise on the tortillas.
12. Don't spread it on the edges.
13. Stack the red leaf lettuce, meat, and mizuna greens on the tortilla and wrap it up.
14. 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)