MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean Chicken Crunch Wrap
Categories: Poultry, Vegetables, Chilies, Cheese
Yield: 4 servings

MMMMM-------------------KOREAN CHICKEN FILLING------------------------
1 ts Sesame oil
2 cl Garlic cloves; minced
2 tb Gochujang
1 tb Soy sauce
1 tb Honey
1 ts Rice vinegar
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Pepper
2 c Shredded rotisserie chicken
2 tb Water; opt

MMMMM-----------------KOREAN CORN-CHEESE FILLING----------------------
1 c Fresh or frozen corn
1 c Shredded mozzarella cheese
3 tb Chopped green onions
1 1/2 tb Mayonnaise
2 ts Sugar

MMMMM----------------------------WRAP---------------------------------
8 Wonton wrappers
4 Flour tortillas (12")
1/2 c Shredded cabbage mix
1/4 c Pickled red onions
1/4 c Kimchi; drained

MMMMM--------------------------OPTIONS-------------------------------
Sriracha mayonnaise
Pickled vegetables
Sesame seeds

In a large skillet, heat sesame oil over medium heat.
Add garlic, cook one minute longer. Stir in gochujang,
soy sauce, honey, rice vinegar, garlic powder, onion
powder and pepper until well mixed. Add chicken; toss to
coat. Add water, if needed, for saucier chicken. Heat
through, 3-4 minutes. Set aside.

In a large bowl, combine all ingredients for Korean corn
cheese filling. Microwave in 30-second intervals,
stirring until cheese has just melted.

In a large skillet, heat 1/2" oil over medium-high heat.
Drop wontons, a few at a time, into hot oil. Fry until
golden brown and crisp, about 15 seconds on each side.
Drain on paper towels.

Preheat panini maker or large skillet. Divide chicken
mixture among tortillas, centering the mixture on each
tortilla. Layer with 2 pieces of fried wonton, breaking
as needed to cover filling. Top with corn cheese
mixture, shredded cabbage, pickled red onions and
kimchi.

Fold 1 side of each tortilla over filling. Continue to
bring edges of tortilla toward the center, pleating them
on top of each other and covering filling.

In batches, place wraps on panini maker, seam side down.
Cook wraps, covered, until tortilla is browned and
cheese is melted, 3-4 minutes.

To cook on a skillet, place wraps seam side down. Cook
until browned, about 2-3 minutes per side.

Serve with toppings and dipping sauce, as desired.

Stephanie Luc, Vienna, Virginia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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