Spicy Chicken Wraps with Yogurt Sriracha Sauce
Spicy Chicken Wraps with Yogurt Sriracha Sauce are a flavorful combination of tender marinated chicken, creamy yogurt Sriracha sauce, and fresh vegetables, all wrapped in a soft tortilla. Perfect for a quick and delicious lunch or dinner with a kick of spice
Spicy Chicken Wraps are a perfect blend of tender, marinated chicken and a creamy, tangy yogurt Sriracha sauce, delivering a kick of heat in every bite. The chicken is seasoned with a flavorful mix of chili, paprika, curry, and black pepper, then cooked to perfection and combined with a smooth, spicy yogurt dressing. Fresh lettuce, kale, shredded carrots, and cherry tomatoes add a burst of crunch and color, while a touch of lemon juice brightens up the dish. Wrapped in soft, warm flour tortillas, this dish is an exciting, delicious option for lunch or dinner, offering a balance of spice, creaminess, and freshness in every bite. Perfect for those who crave bold flavors with a little heat!
Ingredients
- 350g chicken tenderloin (or substitute with chicken breast or shrimp)
- 1 tbsp minced garlic
- 2 tbsp cooking wine
- 3 pinches of salt
- 1 tbsp chili powder
- 1 tbsp paprika powder (or substitute with additional chili powder)
- 0.5 tbsp curry powder
- 0.3 tsp black pepper powder
- 150g (6 tbsp) unsalted Greek yogurt
- 26g (2 tbsp) Sriracha sauce
- 0.5 tsp crushed red pepper
- 1 pinch of nutmeg
- 6g (0.6 tbsp) lemon juice
- Salt (to taste)
- 3, 10-inch flour tortillas
- Lettuce leaves
- Kale, shredded carrots, and halved cherry tomatoes
- 1 onion, sliced
- 1 green bell pepper, sliced
Nutritional Information
- Calories: 400
- Protein: 30g
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 6g
- Sodium: 900mg
- Cholesterol: 60mg
Directions
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Chop the green bell pepper and onion, and set them aside. Cut the chicken tenderloin into bite-sized pieces and place in a bowl. Season the chicken with minced garlic, cooking wine, salt, chili powder, paprika powder, curry powder, and black pepper powder. Mix well to coat evenly. Let the chicken marinate for about 20 minutes.
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Heat olive oil in a pan over medium-high heat. Add the marinated chicken and cook until fully cooked and slightly browned. Lower the heat and stir in Greek yogurt, Sriracha sauce, crushed red pepper, nutmeg, lemon juice, and a pinch of salt. Simmer for 2–3 minutes until the sauce thickens slightly. Remove from heat and set aside.
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Warm the flour tortillas in the microwave for 15 seconds to soften them. Lay a tortilla flat and layer it with lettuce, kale, shredded carrots, and cherry tomatoes. Add 1/3 of the cooked chicken mixture on top of the vegetables. Add sliced onion and green bell pepper for extra crunch. Fold the tortilla into a wrap (burrito-style or fan-style). Optionally, wrap the bottom in foil to hold it together.
