Subj : September's Top 10 - 09
To   : All
From : Dave Drum
Date : Sat Sep 06 2025 20:16:00

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 cloves; 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  Shredded rotisserie chicken
      2 tb Water; opt

MMMMM-----------------KOREAN CORN-CHEESE FILLING----------------------
      1 c  Fresh or frozen corn
      1 c  Shredded mozzarella cheese
      3 tb Chopped green onions
  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 one 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, 3-4 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, 3-4 minutes.
  
  To cook on a skillet, place wraps seam side down. Cook
  until browned, about 2-3 minutes per side.
  
  Serve with toppings and dipping sauce, as desired.
  
  Stephanie Luc, Vienna, Virginia
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
s
.... "It's a dangerous business - going out your front door" -- J. R. R. 
Tolkien
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