Cold Korean BBQ Wrap

Sweet and Spicy Korean BBQ chicken with cucumber, pineapple and crispy Napa cabbage topped with a creamy cilantro-lime mayo, all wrapped in a sundried tomato tortilla.

Cold Korean BBQ Wrap

Cold Korean BBQ Wrap K-12

Ingredients

Serves
10 wraps

Cold Korean BBQ Wrap

5 ½ Tbsp. (approx. 2.93 oz.)

Cilantro-lime mayo (see sub recipe)

7 C (approx. 55 oz.)

Crispy cucumber and cabbage slaw (see sub recipe)

Cilantro-Lime Mayo

5 ½ Tbsp. (approx. 2.6 oz.)

Mayo, light

1 ½ tsp (approx. 0.23 oz.)

Cilantro

1 tsp. (approx. 0.10 oz. )

Lime Juice

Crispy Cucumber And Cabbage Slaw

2 ½ C (approx. 1 ea.)

Cucumber, cut in half, seeded and cut in this half moons

1 can. (approx. 20 oz.)

Pineapple tidbits can, drained

5 C (approx. 0.50 head)

Napa Cabbage, thin sliced lengthwise

¾ C (approx. 5.50 oz.)

Citrus Dressing (see sub-recipe)

Citrus Dressing

1 ½ Tbsp. (approx. 0.71 oz.)

Ginger puree (commercially available)

6 Tbsp. (approx. 1.63 oz.)

Orange juice

1 Tbsp. (approx. 0.7 oz.)

Lime juice

1 Tbsp. (approx. 0.71 oz.)

Honey

1 Tbsp. (approx. 0.75 oz.)

Chinese Hot Mustard

1 Tbsp. (approx. 1 oz.)

Rice Wine Vinegar

Show ingredients

Directions

Cold Korean BBQ Wrap

  1. Lay tortilla flat.
  2. Spread Cilantro-lime mayo evenly on tortilla.
  3. Lay Crispy Cucumber and Cabbage slaw on top of that.
  4. Add Korean BBQ strips on top of that.
  5. Roll tortilla and cut to appropriate size of serving.
  6. The ration for a full serving is:
  • 1 wrap
  • ½ Tablespoon – Cilantro Lime Mayo
  • 5.5 ounces – Crispy Cucumber & Cabbage Slaw
  • 3.1 ounces – Korean BBQ Dark Meat Strips with sauce (NAI)

Cilantro-Lime Mayo

  1. Puree all ingredients until all well blended. Hold under refrigeration until service.

Crispy Cucumber And Cabbage Slaw

  1. Puree all ingredients until all well blended. Hold under refrigeration until service.

Citrus Dressing

  1. Puree all ingredients until all well blended. Hold under refrigeration until service.