Bbq Bliss Chicken Wrap Recipe

Prepare and season chicken

Pat chicken breasts dry. In a small bowl combine smoked paprika, garlic powder, onion powder, ground black pepper, kosher salt and cayenne pepper. Rub 2 tbs olive oil over the chicken, then evenly coat both sides with the spice mix. Let rest 10 minutes at room temperature (or refrigerate up to 2 hours).

Blacken and finish chicken

Heat a large skillet over medium-high heat until hot. Add 1 tbs neutral oil. Place chicken in pan and sear 4-5 minutes without moving until a dark crust forms. Flip, reduce heat to medium, add 0.5 tbs butter (optional) and cook 4-6 more minutes until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips for wrapping.

Cook rice

Rinse jasmine rice under cold water until the water runs clear. In a small saucepan combine rinsed rice, 1.25 cups water and 0.25 tsp salt. Bring to a boil, then reduce to a low simmer, cover and cook 12-14 minutes until water is absorbed. Remove from heat and keep covered 5 minutes.

Season rice

Fluff rice with a fork. Stir in lime zest and 2 tbs chopped cilantro. Taste and adjust salt if needed. Keep warm until assembly.

Prepare corn salsa

In a medium bowl combine 0.5 cup corn, 0.25 cup diced red bell pepper, 2 tbs finely diced red onion, 1 tbs chopped cilantro, 1 tbs lime juice, 0.25 tsp salt and 0.125 tsp black pepper. Toss to combine and let sit 5 minutes so flavors meld.

Prep avocado and greens

Slice the avocado into 1/4-inch slices or dice. Place 2 cups napa cabbage blend in a bowl and lightly toss to open the leaves.

Combine char siu + mayo (optional)

If you prefer a creamier sauce, mix 3 tbs char siu sauce with 2 tbs mayonnaise until smooth. Otherwise use the char siu sauce straight. Warm hot honey gently (microwave 8-10 seconds) so it pours easily.

Warm tortillas

Warm tortillas in a dry skillet over medium heat 15-20 seconds per side or wrap in foil and heat in a 300°F oven for 5 minutes so they are pliable.

Build the wrap

On each warmed tortilla, spread about 1.5 tbs char siu (or char siu-mayo mix) down the center. Add a layer of 0.5 cup napa blend, then 1/2 of the seasoned Thai rice (about 1/2 cup). Arrange sliced blackened chicken (about 1 chicken breast worth sliced per wrap) over the rice. Top with 1/4 cup corn salsa, avocado slices (half an avocado per wrap), and 1/4 cup wonton strips for crunch.

Finish & dress

Drizzle about 1 tbs hot honey over the filling (more if you like sweeter/spicier). If using extra char siu, drizzle an additional 1 tbs over the top.

Wrap and serve

Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap. If desired, toast the seam-side down in a skillet 1-2 minutes to seal and crisp slightly. Slice in half on a bias and serve immediately so wonton strips remain crunchy.

Serve each wrap with extra hot honey and char siu on the side. Leftover rice and chicken can be refrigerated for up to 3 days.