kimchi tortilla wrap

Kimchi Tortilla Wrap

Korean food meets Mexican food!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course brunch, lunch, Side Dish
Servings 4


  • Pan


  • 4 4 Tortilla Wrap
  • 4 tbsp vegetable oil
  • 4 boneless skinless chicken thighs
  • 1/2 cut into bite-sized piece of large onion
  • 150 g Drained fully fermented Kimchi
  • 1 tsp brown sugar
  • 1 Mozzarella ball
  • ½ Green pepper
  • Handful Wild rockets
  • ½ can of sweet corn
  • 2 tbsp mango chutney
  • Handful Cooked chickpeas to use instead of chicken to go for the vegetarian option!


  • Heat the oil in a non-stick frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Slice the onion and add to the pan with a pinch of salt. Cook until softened.
  • Drain the juice of the Kimchi and leave it in a separate bowl.
  • Heat the oil over a high heat and add the drained Kimchi for stir fry then add 1 tsp of brown sugar to neutralise the acidity of the Kimchi.
  • Add the cooked chicken (or chickpeas) and onion to the Kimchi pan. Cook for extra 5 mins to combine all the flavours into the chicken. Then add the mozzarella cheese to the chicken to melt.
  • Heat the tortilla wrap on a medium heat pan until it turns to a lightly brown colour.
  • Remove the wrap from the pan, add the Kimchi flavoured chicken, sliced pepper, sweet corn, handful of wild rockets and mango chutney.
  • Roll up and serve with plenty of napkins!
Keyword authentic, cheesy, spicykick, under 30 minutes