Chicken Cabbage Crispy Wrap

1.In a mixing bowl, combine the minced chicken, shredded cabbage, soy sauce, ketchup, sugar, salt, black pepper, chili flakes, and garlic powder. Mix well and set aside to marinate for 10 minutes.

2.In a skillet, heat 1 tablespoon of oil over medium heat. Add the marinated chicken mixture and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and the cabbage is tender. Remove from heat and let it cool slightly.

3.In another bowl, mix the all-purpose flour, water, and egg to form a smooth dough. Knead for about 2-3 minutes until elastic. Divide the dough into 4 equal portions.

4.Roll each portion into a thin circle on a floured surface, about 8 inches in diameter. Heat a non-stick skillet over medium heat and cook each wrap for about 1-2 minutes on each side until lightly golden and cooked through. Set aside.

5.Spread a tablespoon of mayonnaise on each wrap and sprinkle with chili flakes. Place a generous amount of the chicken and cabbage filling in the center of each wrap, then fold the sides over and roll tightly to enclose the filling.

6.Serve the wraps warm, garnished with black sesame seeds and additional chili flakes if desired.