1. Spicy pear sauce: Combine the mayonnaise, garlic, grated pear, gochujang and vinegar in a small bowl and mix well.

2. Bao: Combine the soy sauce, rice wine, garlic and pepper in a medium bowl. Add the chicken and toss to coat well, massaging the marinade into the chicken. Let marinate in the refrigerator for at least 30 minutes and up to 8 hours.

3. Heat the oil in a skillet over medium heat. Add the chicken and cook until golden brown and cooked through, 4 to 5 minutes per side. Let rest then cut each piece in half.

4. Steam the buns according to the package directions until soft and fluffy.

5. Fill each bun with a piece of chicken and some mixed greens and sliced pear. Drizzle the spicy pear sauce over the filling.

Pear-Teriyaki Chicken Wraps

Ingredients

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