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Sriracha Chicken Wrap is one of our favorite healthy and delicious recipes for lunch or dinner. It’s easy and quick to prepare and is loaded with lots of fresh vegetables which is a great way of including them in kids meals. If made with homemade flour tortillas this dish is simply amazing and kids will ask for more. Homemade tortillas do take some time to prepare but the good news is that you can also prepare them in advance and refrigerate or freeze for later use. They really do make a difference, once you try them out you won’t turn back to the store-bought ones.
This time I’ve used Sriracha and honey for seasoning the chicken but you can also prepare the chicken very simple with just some salt, pepper, soy sauce or paprika if made for kids who don’t like spicy food. You can also add different vegetables and fresh herbs, whatever you like best.
Definitely a healthy, delicious, quick and easy recipe for an amazing meal that takes less than 30 minutes. Try it out my friends, it’s simply awesome.
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15 mins without preparing the tortillas
8 mins
23 mins
- Makes 4 servings
- For the chicken
- 1 pound (500g) about 4 boneless and skinless chicken thighs, cut in small cubes
- 1/4 cup (70g) honey
- 2 tbsp (30g) Sriracha chili sauce
- 1 tbsp (15g) soy sauce
- 2 cloves garlic, minced
- 2 tbsp (30g) olive oil
- For the drizzle
- 1/4 cup (60g) greek yogurt
- 1 tsp (5g) mustard
- 2 tbsp (30g) Sriracha chili sauce
- 1 tbsp (20g) honey
- For assembling the wrap
- 4 homemade flour tortillas
- Iceberg lettuce, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 red bell pepper, thinly sliced
- Fresh parsley or cilantro leaves
Directions
- Prepare the homemade tortillas, full recipe here. Tortillas can also be made in advance and refrigerated for several days or frozen until ready to use.
- Heat oil in a pan over medium high heat. Add chicken pieces to the pan. Stir and cook, until chicken is almost cooked through, about 5 minutes. Stir in garlic, Sriracha sauce, honey and soy sauce and continue cooking until chicken is cooked through, about 2-3 minutes more. If you have a thermometer, it should read 160F (70C). Remove pan from heat.
- Prepare the drizzle. In a small bowl mix the yogurt with mustard, sriracha and honey.
- Place tortilla on a plate. Layer with iceberg lettuce, sriracha chicken, red pepper and red onion. Drizzle the sauce on top and add fresh parsley/cilantro leaves. Wrap around the mixture and secure with a toothpick. Serve immediately.
Source: http://www.homecookingadventure.com/recipes/sriracha-chicken-wrap
