Skip to content

Crispy Chicken Wraps with Homemade Garlic Mayo

Spiced yogurt chicken, gochujang-dipped wraps, and quick homemade garlic mayo—crispy sealed with mozzarella.

35 minChicken · Weeknight · Quick

Method

  1. 1Make the mayo: add garlic, mustard, chili, lime juice, egg yolks, black pepper, oregano, mixed herbs, and salt to a food processor. Blend until smooth.
  2. 2With the processor running, slowly drizzle in neutral oil until it thickens and emulsifies into mayo. Taste and adjust seasoning.
  3. 3Cook the chicken: heat olive oil in a pan. Add chicken and season with mixed herbs, salt, pepper, paprika, coriander powder, oregano, and optional chili powder.
  4. 4Add yogurt and sliced chili, toss and cook until the chicken is cooked through and coated. Remove chicken from the pan and keep the pan juices.
  5. 5Flavor the wraps: add gochujang to the pan juices, then add water and stir to make a loose, spicy sauce.
  6. 6Dip each wrap quickly in the sauce (both sides) and set aside.
  7. 7Assemble: fill the wraps with chicken, mayo, lettuce, red onion, parsley, grated mozzarella, and optional green herb sauce.
  8. 8Roll up tightly. Sprinkle mozzarella in the pan, place the wrap seam-side down onto the cheese to seal, then toast both sides until crispy and golden.
  9. 9Serve with extra mayo, ketchup, or whatever you like.

Notes

Don't keep lifting the lid. Steam is half the cooking.

Resting matters. Give meat a few minutes off the heat so juices settle.