Korean Tortilla

Name: Korean Tortilla
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I just tried this out off the top of my head and it turned out delicious.

It looks nice if the filling is sticking out a bit. Recipe by Heart restaurant

I just tried this out off the top of my head and it turned out delicious.

It looks nice if the filling is sticking out a bit. Recipe by Heart restaurant

cookpad.japan @cookpad_jp

I just tried this out off the top of my head and it turned out delicious.

It looks nice if the filling is sticking out a bit. Recipe by Heart restaurant

I just tried this out off the top of my head and it turned out delicious.

It looks nice if the filling is sticking out a bit. Recipe by Heart restaurant

Saved

Ingredients

2 servings

2Flour tortillas
3leaves Red leaf lettuce
5 gramsx 6 Mizuna greens
20 gramsGochujang
20 gramsMayonnaise
150 gramsChicken breast meat
1 tbspSake
30 gramsYakiniku sauce (soy sauce flavor)
1/2 tbspVegetable oil
1 dashCoarsely ground black pepper

Saved

Steps

1

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.
2

Mix together the gochujang and mayonnaise.
3

Cut the chicken into 1 cm sticks (about 20 sticks). Marinade in the sake. Marinade in a bit of yakiniku sauce as well.
4

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.
5

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.
6

Use some more gochujang-mayonnaise to secure the end of the wrapped tortillas.