Grilled Wrap: Fire & Honey Recipe

Prepare and marinate

Pat the chicken thighs dry and place in a bowl or zip-top bag. Add hot smoked paprika, ground cumin, garlic powder, crushed red pepper flakes, kosher salt, black pepper, 2 tbs olive oil and 1 tbs lemon juice. Massage thoroughly to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 4 hours.

Bring to room temperature

If refrigerated, remove chicken 20–30 minutes before cooking so it warms slightly; this promotes even grilling.

Combine 1/4 cup honey, 1 tsp apple cider vinegar, 1/2 tsp red pepper flakes, 1 tsp smoked hot sauce (if using) and 1 tbs unsalted butter in a small saucepan over low heat. Stir until butter melts and honey loosens, about 2–3 minutes. Remove from heat and keep warm. Taste and adjust heat (add more red pepper flakes for more fire).

Whisk together 1/4 cup Greek yogurt, 1/4 cup mayonnaise, 1/4 cup chopped cilantro, 1 tsp lime zest, 1 tbs lime juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Refrigerate until ready to assemble so flavors meld.

Heat a grill or large grill pan over medium-high heat and oil the grates or pan with 1 tbs olive oil. Place marinated chicken on the hot surface. Cook 4–5 minutes per side, until deeply charred in spots and an instant-read thermometer reads 165°F (74°C). During the last 1–2 minutes of cooking, brush both sides of the chicken generously with the warm sweet-hot honey glaze to build a sticky lacquer. Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Warm tortillas for 15–20 seconds per side on the grill or in a hot dry skillet until pliable. Lay a tortilla on a work surface and spread about 2 tbs creamy lime-cilantro sauce down the center.

Top the sauce with shredded romaine (about 3/4 cup per wrap), a quarter of the sliced honey-glazed chicken, 1/4 cup shredded cheddar, 2–3 tbs diced tomato, 2 tbs sliced red onion and about 1 tbsp pickled jalapeños. Drizzle an additional teaspoon of honey glaze over the filling if you like it saucier.

Fold the sides in and roll tightly, tucking the far edge under to seal. Repeat for remaining tortillas and fillings.

Brush the outside of each wrapped tortilla lightly with nonstick spray or a little olive oil. Place seam-side down on the hot grill or skillet over medium heat. Press gently with a spatula and cook 2–3 minutes per side until golden brown and grill-marked, flipping once.

Remove to a cutting board. Let rest 1 minute, then slice each wrap in half on the diagonal.

Serve warm with any remaining sweet-hot honey glaze and extra creamy lime-cilantro sauce on the side. Provide napkins — these are deliciously sticky.