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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