Fire & Honey Recipe

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, and salt. Bring to a gentle simmer until sugar dissolves, ~1–2 minutes. Pour hot brine over onions, press down so submerged. Let cool to room temperature, then refrigerate at least 30 minutes (better if 2+ hours).

In a bowl combine smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, olive oil, honey, hot sauce, and lemon juice. Whisk to a smooth marinade.

Add the sliced chicken to the marinade, toss to coat thoroughly. Let sit 10–30 minutes at room temperature or up to 2 hours refrigerated.

Stovetop method

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the marinated chicken in a single layer (do not overcrowd). Cook 3–4 minutes per side until nicely browned and cooked through (internal temp 165°F/74°C). Turn down heat if honey begins to darken too quickly. Total cook time ~6–8 minutes depending on thickness. Transfer to a plate and tent with foil to rest 3 minutes.

Oven method (alternative)

Preheat oven to 425°F (220°C). Spread marinated chicken on a rimmed baking sheet lined with foil. Roast 10–14 minutes, turning once halfway, until cooked through and edges caramelize. Broil 1 minute if you want more char—watch carefully. Remove and rest 3 minutes.

In a medium bowl whisk together 1/4 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Add shredded red cabbage and toss to coat. Taste and adjust salt or lemon as needed. Refrigerate until assembling so flavors meld (10–15 minutes minimum).

Combine 1/2 cup plain Greek yogurt, minced garlic, 1/2 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.

Warm tortillas briefly in a dry skillet or microwave (15–20 seconds) to make pliable.

Lay a warmed tortilla flat. Spread about 2 tablespoons hummus in the center, leaving edges free for folding.

Place a handful (~1/2 cup) of romaine over the hummus, then add ~1/4 cup red cabbage slaw.

Top with 1/4 of the cooked honey-hot chicken, then add diced tomato (~1/4 cup), diced cucumber (~1/4 cup), and 2–3 tablespoons pickled red onions.

Sprinkle ~3/4 ounce crumbled feta over the fillings and drizzle ~1 tablespoon garlic yogurt. If desired, drizzle a little extra honey (about 1/4 tsp) over the chicken for balance and scatter chopped parsley/cilantro.

Fold the bottom edge up over the filling, fold sides in, and roll tightly to close. If needed, secure with a toothpick and repeat for remaining tortillas.

Cut each wrap in half on the bias and serve immediately, or grill lightly in a panini press 1–2 minutes per side to seal and warm through.