Six Packs Recipe

Prepare and combine marinade

In a medium bowl, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, ground cumin, lemon juice, salt, and black pepper until smooth.

Marinate chicken

Trim excess fat from chicken thighs and cut into 1/2- to 3/4-inch strips. Place chicken strips in a zip-top bag or shallow dish and pour the marinade over them, massaging to coat evenly. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes will still add flavor.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil (from the pantry) to the pan, then add marinated chicken in a single layer (work in batches if needed). Cook 3–4 minutes without moving to get a sear, then stir and cook another 2–3 minutes until internal temperature reaches 165°F (74°C) and edges are golden. Remove cooked chicken to a plate and let rest 5 minutes.

Mix sauce

While chicken rests, combine Greek yogurt, lime zest, lime juice, honey, minced garlic, salt, and pepper in a small bowl. Stir until smooth and taste; adjust salt or lime as needed. If you want a thinner sauce, stir in 1–2 teaspoons of water or milk.

Prepare veggies and warm tortillas

Wash and slice romaine, cucumber, tomatoes, red onion, and avocado. Warm the mini tortillas in a dry skillet over medium heat for 15–20 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds so they are pliable.

Assemble each pack

Lay a warm tortilla flat. Spread about 1 to 1 1/2 tablespoons of yogurt-lime sauce down the center. Add a small handful (about 1/3 cup) of romaine, a few cucumber slices, 3–4 tomato halves, a few red onion slices, 2–3 strips of cooked chicken (about 3 ounces), some shredded cheddar (about 2 tablespoons), and 2–3 thin avocado slices. Sprinkle with a pinch of chopped cilantro. Fold or roll the tortilla to enclose the filling. Repeat to make six packed wraps.

Optional finish

If you prefer a warm, pressed finish, place each assembled wrap seam-side down on a preheated skillet or panini press and cook 30–60 seconds per side until lightly browned and sealed. Slice each in half if desired.

Arrange the six packed wraps on a platter, garnish with lime wedges and additional cilantro. Serve remaining yogurt-lime sauce on the side and offer hot sauce for those who want extra heat.