Ingredients

• 0.25 cups white wine vinegar
• 1 teaspoon white sugar , or more to taste
• salt and ground black pepper to taste
• 2 Persians cucumbers , halved and thinly sliced
• 1 tablespoon olive oil
• 1 , 8 ounce
• 4 scallions , sliced, whites and greens separated
• 1.5 pounds skinless , boneless chicken thighs, cut into 1-inch cubes
• 1 cup Korean bulgogi sauce
• 0.33 cups sour cream
• 1 tablespoon water
• 0.5 tablespoons sriracha sauce , or to taste
• 8 , 6 inch

Instructions

1. 1 Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
2. 2 Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
3. 3 Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
4. 4 Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.

Nutrition per serving