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Cheesy Buldak Crunchwrap

This Cheesy Buldak Crunchwrap combines spicy Korean Buldak noodles coated in a creamy sauce with melted cheddar and mozzarella cheese, all wrapped in a crispy, golden tortilla.

  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1 pack Buldak noodles (any variety)
  • 2 tablespoons butter (for sautéing)
  • 2 cloves garlic (minced)
  • 3 tablespoons Kewpie mayo (adds rich, creamy texture)
  • 1 tablespoon Buldak seasoning powder (adjust to taste)
  • 2 tablespoons Buldak sauce (adjust for spice preference)
  • 1/4 cup milk (for creamy sauce)
  • 2 slices cheddar cheese
  • 1/2 cup shredded mozzarella cheese (melts beautifully)
  • 2 tablespoons green onions (chopped)
  • 1 large flour tortilla (10-inch size)
  • 1 small flour tortilla (6-inch size)
  • 1 tablespoon chili oil (optional, for extra heat)
  • 3 tablespoons mayo (for creamy Buldak sauce)
  • 1 tablespoon Buldak Carbonara sauce (for luxurious sauce coating)

Instructions

  1. Bring a pot of water to a boil and add your Buldak noodles, cooking until about halfway done, approximately 3-4 minutes. Drain and set aside on a plate.
  2. Melt 2 tablespoons of butter in a large pan over medium heat, then add 2 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.
  3. Add 3 tablespoons Kewpie mayo, 1 tablespoon Buldak seasoning powder, and 2 tablespoons Buldak sauce to the pan, stirring to combine. Pour in 1/4 cup milk and mix until creamy and smooth, about 1 minute.
  4. Add your half-cooked Buldak noodles to the sauce and toss until completely coated, cooking for another 1-2 minutes to allow the flavors to meld. Remove from heat and set aside.
  5. In a small bowl, combine 3 tablespoons mayo with 1 tablespoon Buldak Carbonara sauce, stirring until smooth and creamy. Set aside.
  6. Lay a large tortilla flat on a clean surface and place 2 slices of cheddar cheese in the center.
  7. Add the creamy Buldak noodles on top of the cheese, followed by 2 tablespoons of chopped green onions and a drizzle of chili oil if using. Sprinkle 1/2 cup shredded mozzarella cheese over the noodles.
  8. Drizzle the creamy Buldak sauce on top of the cheese and noodles, then gently place a small tortilla over the filling to create a barrier.
  9. Fold the edges of the large tortilla toward the center, overlapping them slightly to completely cover the small tortilla and seal all the delicious filling inside.
  10. Heat a skillet or griddle over medium-high heat and place the Crunchwrap seam-side down. Toast for 3-4 minutes until golden brown and crispy.
  11. Carefully flip the Crunchwrap and toast the other side for another 2-3 minutes until equally crispy and cheese is fully melted inside.
  12. Remove from heat and slice in half while still hot. Serve immediately while the cheese is gooey and the tortilla is at peak crispiness.
  • Author: Adriana
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Korean, Fusion

Nutrition

  • Serving Size: 1
  • Calories: 600
  • Sugar: 2g
  • Sodium: 1200mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: Perfect for busy weeknights or when you crave bold, fusion flavors that come together in minutes.