Red-eye Chicken Wrap Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If thighs are large, cut into 1/2-inch strips for easier wrapping and even cooking.

Make marinade

In a bowl combine 1 cup cooled strong brewed coffee, soy sauce, Worcestershire sauce, brown sugar, minced garlic, smoked paprika, black pepper, and kosher salt. Whisk until the sugar dissolves.

Marinate

Place chicken in a shallow dish or zip-top bag and pour the marinade over it, massaging to coat. Refrigerate for at least 30 minutes and up to 2 hours (do not exceed 4 hours to avoid overpowering coffee flavor).

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Remove chicken from the marinade (reserve marinade) and sear strips or whole thighs 3–4 minutes per side, until a deep brown crust forms. Transfer to a plate. Reduce heat to medium, add reserved marinade to skillet and simmer 2–3 minutes to reduce slightly and kill bacteria; pour over cooked chicken or brush on as glaze. Ensure internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly if needed.

While chicken rests, whisk together 1/2 cup mayonnaise, 2 tablespoons cooled brewed coffee, lemon juice, hot sauce, honey, salt and pepper in a small bowl until smooth. Taste and adjust seasoning — add more coffee for smokier/bitter note, more honey for sweetness, or more hot sauce for heat. Refrigerate until assembly.

Warm tortillas briefly in a dry skillet over medium heat or microwave 15 seconds to make them pliable.

Lay a warmed tortilla flat. Spread about 1 1/2 tablespoons of Red-Eye dressing down the center of each tortilla.

Build the wrap: place 1/2 cup shredded romaine over the dressing, add a quarter of the sliced cooked chicken (about 4 oz), 1/4 cup shredded cheddar, 3–4 tomato slices, a few thin red onion rings, and 1/4 of the sliced avocado.

Fold sides of the tortilla over the filling, then roll tightly from the bottom to form a wrap. Repeat for remaining tortillas and ingredients.

Heat a large skillet or griddle over medium heat. Add 1 teaspoon olive oil and 2 tablespoons butter, swirling to coat. Place each wrap seam-side down in the skillet and press lightly with a spatula or a sandwich press. Cook 2–3 minutes per side until golden brown and crisp and the cheese has begun to melt. Work in batches if needed.

Transfer cooked wraps to a cutting board and let rest 1 minute. Slice each wrap in half on a diagonal and serve with any extra Red-Eye dressing on the side.