Ingredients

• Cottage Cheese Wrap Base

  1 cup cottage cheese

  2 eggs

  pinch of garlic powder

• Korean Spicy Chicken

  4 oz chicken thighs or breast

  1 tbsp soy sauce

  1 tsp gochujang

  1 tsp honey

• Crunch: Cucumber and carrot matchsticks

• Sauce

  2 tbsp mayo

  1 tsp rice vinegar

Instructions

1. Make the cottage cheese wrap:

   • Blend everything until smooth.

   • Pour onto a parchment-lined baking sheet (about 8x10 inches).

   • Bake at 350°F (175°C) for 30–35 minutes.

   • Cool completely before removing.

2. Cook the chicken: In a bowl, whisk together soy sauce, gochujang and honey. Marinate the Chicken until cottage cheese wrap is done.

   • Cook over medium-high heat. 3–4 minutes on one side. Flip and cook another 2–3 minutes, until the chicken is fully cooked and lightly caramelized.

3. Make the Sauce. In a small bowl, whisk together mayo and rice vinegar.

4. Assemble the Wrap: layer on Korean BBQ chicken, shredded carrot and cucumber. Spoon over the sauce. Fold in the sides and roll into a wrap. Serve immediately.
   

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