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; 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  Rotisserie chicken; shredded
      2 tb Water (optional)

MMMMM-----------------KOREAN CORN-CHEESE FILLING----------------------
      1 c  Corn; fresh or frozen
      1 c  Mozzarella cheese; shredded
      3 tb Green onions; chopped
  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 1 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 to 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
  to 4 minutes.

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

  Serve with toppings and dipping sauce, as desired.

  Recipe by Stephanie Luc, Vienna, Virginia

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

  Uncle Dirty Dave's Archives

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