Spicy Grilled Chicken Wrap
A flavorful wrap featuring spicy grilled chicken, pickled onions, and guacamole, perfect for a satisfying meal.
Ingredients
Mexican Chicken Marinade
- 4tbspolive oil
- 3clovegarlic, minced
- 1lemon or lime, juiced
- 1tbspsmoked paprika
- 1tspchili powder
- 1tspdried oregano
- 1tspblack pepper
- 1tspcumin powder
- 1tspsalt
- buttermilk (optional)
Pickled Onion
- 1/3cupwhite wine vinegar
- 1medium red onion, thinly sliced
Guacamole
- 1medium avocado
- 1tomato, seeded and coarsely chopped
- 1lemon, juiced
Wrap Fillings
- 1large tortilla wrap
- spicy roasted red pepper sauce
- lettuce leaves
- spring onions, chopped
- fresh green chilies, chopped (optional)
How to make Spicy Grilled Chicken Wrap
Prepare the Marinade and Chicken
In a bowl, mix olive oil, minced garlic, lemon or lime juice, smoked paprika, chili powder, oregano, black pepper, cumin powder, and salt. Optionally, add buttermilk to the marinade for extra tenderness.
Place chicken breasts in a zip-lock bag, pour the marinade over, and massage it into the meat. Seal and marinate in the fridge for at least 30 minutes, or up to 4 hours for maximum flavor.
Pickle the Onions
Place thinly sliced red onion in a small jar and pour vinegar over until fully covered. Let it sit for at least 30 minutes to soften and absorb the tangy flavor.
Make the Guacamole
In a bowl, mash the avocado and mix with coarsely chopped tomato. Squeeze lemon juice over the mixture to prevent browning, and stir to combine.
Grill the Chicken
Preheat a grill or pan over medium heat. Remove chicken from the marinade and grill for about 5-7 minutes on each side, or until fully cooked.
Let it rest for a few minutes, then slice into strips.
Assemble the Wrap
Place a tortilla on a clean surface. Spread a generous layer of spicy roasted red pepper sauce on the tortilla.
Layer with lettuce leaves, a spoonful of guacamole, and sliced grilled chicken. Top with pickled red onions, chopped spring onions, and chilies if desired.
Grill the Wrap
Heat a griddle or pan over medium heat. Place the assembled wrap in the pan and cook for 2 minutes on each side until the wrap is golden and crispy.
Tips & Tricks
Marinate the chicken longer for deeper flavor, ideally overnight if possible.
Add a tablespoon or two of buttermilk to your marinades to keep chicken breasts extra tender.
To keep guacamole fresh, cover it with plastic wrap, pressing down to prevent air exposure.
Press down slightly on the wrap as it grills to get those classic griddle marks and a nice, crispy texture.
