For Cinco de Mayo I have been trying some tex-mex dishes with an injection of Korean flavors. So far I have been enjoying these recipes a lot. This recipe is all about the combination of spicy and sour flavors. The grilled chicken and salsa bring the spiciness while the cucumber relish brings the sour and sweet. The creamy avocado and queso fresco mellow everything out and the result is a really tasty burrito. It wasn’t hard to assemble but prepping the fillings beforehand does take time. To make it easier, I made the red salsa days earlier which shortened the prep time by an hour or so. I would recommend marinating the chicken for a few hours before grilling so the flavors can come together. Garnishing the burrito with a little lime juice at the end helps prevent the avocado slices from browning.
Korean Grilled Chicken Burrito with Pickled Onion and Cucumber Relish
(Makes 2 burritos)
- 2 boneless-skinless chicken breasts
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1/3 cup Gochujang
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp sesame seeds, toasted
- 1 tbsp sesame oil
- 1 tbsp honey
- salt and pepper to taste
- 2 soft flour tortillas or taco shells
- 1 batch sesame and ginger red salsa
- 1 batch pickled onion and cucumber relish
- queso fresco, crumbled
- 1 avocado, sliced into long thin strips
- 1 lime, juice for garnish
- handful cilantro, chopped for garnish
- In a bowl mix together the gochujang, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sesame seeds.
- Place the chicken in a zip lock bag and pour the sauce into the bag, coating the chicken. Let marinate in the refrigerator for about an hour.
- Grill the chicken for 4-5 minutes on each side.
- On an open flame of a stove burner, warm the tortillas until they are just slightly toasted.
- Slice the chicken and place on the wrap. Top with the red salsa, onion and cucumber relish, avocado slices, queso fresco and cilantro.