sriracha Chicken Wrap – a healthy, delicious, quick and easy recipe for a great meal that takes less than 30 minutes.
Source: Home Cooking Adventure
Ingredient
Make 4 servings
For the chicken
1 pound (500g) about 4 boneless and skinless chicken thighs, cut into small squares
1/4 cup (70g) honey
2 tbsp (30g) Sriracha chili sauce
1 tablespoon (15g) soy sauce
2 cloves minced garlic
2 tablespoons (30g) olive oil
For the drizzle
1/4 cup (60g) Greek yogurt
1 teaspoon (5g) mustard
2 tbsp (30g) Sriracha chili sauce
1 tablespoon (20g) honey
To assemble the upholstery
4 homemade bread buns
Iceberg lettuce, thinly sliced
1/2 thinly sliced purple onion
1/4 red bell pepper, thinly sliced
Parsley leaves or fresh parsley
1. Prepare homemade tortillas, full recipe here. Tortillas can also be made ahead of time and refrigerated for a few days or frozen until ready to use.
2. Heat oil in a pan over medium high heat. Add the chicken pieces to the pan. Stir and cook until chicken is almost cooked through, about 5 minutes. Add garlic, Sriracha sauce, honey and soy sauce, stir well and continue to cook until chicken is cooked through, about 2-3 minutes more. If you have a thermometer, it will read 160F (70C). Remove the pan from the heat.
3. Prepare for drizzle. In a small bowl, mix yogurt with mustard, sriracha, and honey.
4. Place the tortilla on a plate. Layer with ice lettuce, sriracha chicken, red pepper and red onion. Drizzle dressing over top and add fresh parsley/parsley leaves. Wrap around the mixture and secure with a toothpick. Serve immediately.
