Lately I’ve been getting a lot of quirky cooking ideas popping into my head every now and then. Perhaps it’s because I’m exposed to so many different cuisines all the time that when I’m doing meal planning, I would tend to add a little bit of this and a little bit of that into my recipes so I wouldn’t be cooking similar things all the time. With that, I just want to introduce my latest fusion dish invention – Western-style chicken meatballs flavoured in Korean-style sauce and eaten with tortilla wraps 😉 If you enjoy the flavours of Korean cuisine, then you’d definitely be up for this wrap because it combines the tangy, refreshing taste of kimchi and the punch and spiciness of gochujang (Korean chilli paste). 맛있어요! (Ma Sit SSo Yo means ‘It’s Delicious’ in Korean) 🙂
Kimchi Chicken Meatball Wrap Recipe
(makes about 15 meatballs for 4-5 wraps)
For the meatballs:
250g minced chicken
2 stalks spring onion, finely chopped
1/2 cup panko breadcrumbs
1/2 tsp garlic powder
1 tbsp skimmed milk
salt & freshly ground black pepper
For the meatball sauce:
1 yellow onion, sliced
3 cloves garlic, finely chopped
1 1/2 tbsp gochujang
dash of sesame oil
dash of light soy sauce
2 tsp coconut oil
For assembling of the wraps:
2 tomatoes, sliced
1 Japanese cucumber, sliced
1 tbsp toasted sesame seeds
150g beansprouts, blanched
4-5 wholemeal tortilla wraps
1. In a large bowl, combine all ingredients for the meatballs and mix till well combined. Season with salt and pepper. Chill in fridge for at least an hour.
2. Preheat oven to 190 deg C with fan. Line a baking tray with parchment paper.
3. With slightly wet hands, roll the meatball mixture into round balls and transfer onto the baking tray.
4. Insert the baking tray into the middle shelf of the oven and bake for 15 minutes till the meatballs turn a nice golden brown. Remove and set aside.
5. Heat oil in pan and saute the garlic and onions till fragrant. Add kimchi, gochujang, sesame oil, light soy sauce and the meatballs. Stir fry till well combined.
6. Heat a skillet over medium high heat. Grill a tortilla on both sides (flipping regularly so you don’t burn it) till the exterior becomes slightly crispy. Repeat for the rest of the tortilla wraps.
7. To assemble the wrap, arrange lettuce leaves, tomato slices, cucumber slices and beansprouts on a piece of tortilla. Spoon meatballs on top and sprinkle sesame seeds over. Garnish with coriander and serve.