Spicy Chicken Wrap Recipe

Prep and marinate

Trim any excess fat from the chicken breasts and slice each breast into 4 long strips (about 1/2-inch thick). In a bowl combine 1.5 tbs olive oil, 1 tsp sriracha, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Toss the chicken strips in the marinade until evenly coated. Let rest for 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Cook the chicken

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add a light drizzle (about 1 tsp) of olive oil if pan is dry. When hot, add chicken strips in a single layer without crowding; cook in batches if necessary. Sear for 3–4 minutes per side until a golden crust forms and the internal temperature reaches 165°F (74°C). Remove cooked chicken to a plate and let rest 3 minutes, then slice any thick pieces into bite-sized strips if needed.

While the chicken rests, whisk together 1/2 cup plain Greek yogurt, 2 tbs mayonnaise, 1 tbs lime juice, 1 tsp hot sauce, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to assemble.

Prepare vegetables: core and dice the tomato into small cubes, thinly slice the red onion, wash and chop romaine into bite-sized pieces, and shred the red cabbage if not pre-shredded. Warm the tortillas briefly in a dry skillet over medium for 10–20 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes to make them pliable.

Assemble the wraps: Lay a warmed tortilla on a work surface. Spread about 1.5–2 tbs of the spicy yogurt sauce down the center. Add a handful (about 1/2 cup) of romaine, 1/4 cup shredded red cabbage, a few tomato cubes, a few rings of red onion, and a sprinkle of chopped cilantro (about 1 tbs). Place 3–4 strips of cooked chicken on top. Add any optional add-ins like sliced avocado, pickled jalapeños (about 1 tbs), or shredded cheddar (about 2 tbs).

Fold and finish: Fold the bottom edge of the tortilla up over the filling, then fold both sides in tightly and roll away from you to close. Optionally grill the assembled wrap in a dry skillet or panini press for 1–2 minutes per side to seal and warm through. Slice in half on the bias and serve immediately with extra sauce on the side.