Spicy Chicken Wrap

Updated on February 10, 2018
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A new recipe

I'll be honest: I've been getting pretty bored of the same old chicken dinner that I've been having over the past week, so tonight I thought I'd spice it up—literally! A slow day at work leads to the creation of new recipes, including this one.

These spicy wraps are a quick and easy meal, and the wrap I brought to work for lunch the next day still tasted fresh and delicious. I wouldn't recommend keeping it around much longer than 24 hours, though. But I don't think that will be a problem for anyone!

Taste-wise, this is absolutely a recipe I'll be making again. I'll definitely be using the updated version, since the original burned my taste buds just a bit, but on the whole, it was too good to pass up a remake.

A spicy chicken wrap!

Man, this was super-spicy for my taste buds. I'll include both my original recipe, as well as an updated version, in this article.

OG Recipe - !!!SPICY!!!

You'll need the following:

  • 2 boneless, skinless chicken thighs
  • 1 broccoli stalk and head
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp ginger powder
  • 2 tbsp barbecue sauce
  • 2 sweet mini peppers
  • 1 tbsp butter
  • 4 flour tortillas
  • OPTIONAL: 1 handful Italian shredded cheese mix
  • OPTIONAL: Replace the tortillas with lettuce wraps

Directions

  1. Preheat the oven to 400°F.
  2. Sear the chicken thighs in a non-stick, oven-safe pan and transfer to a cutting board.
  3. Mix the honey, 1 tbsp vegetable oil (optional), garlic powder, cayenne pepper, ginger powder, and barbecue sauce in a small bowl.
  4. Slice the chicken into strips and add to the sauce. Stir to coat.
  5. Chop the stalk off the broccoli florets and chop the florets into small bites.
  6. Roughly dice the sweet peppers.
  7. In the pan used to sear the chicken, add 1 tbsp of olive oil and coat the bottom of the pan. Add the chicken, broccoli florets, and peppers, and stir to coat the veggies in the sauce as well. Cover the pan with foil and put in oven. Cook for 12-15 minutes.
  8. While the chicken cooks, rice the broccoli stalk in a food processor (with optional cheese added), pulsing in 2-second intervals.
  9. Melt butter in a small pan and add riced broccoli. Cover and cook on low heat for 6-8 minutes.
  10. Microwave tortillas, making sure to have a paper towel between layers, for 45 seconds.
  11. Remove chicken from oven. Add riced broccoli and chicken mixture to tortillas. Wrap and serve.
  12. Makes 4 servings.

Too spicy for me!

That cayenne and ginger mix was way too spicy for me, so I've edited the recipe slightly to accommodate my sensitive tongue (though I've got to say, my sinuses are pretty thrilled)!

Updated Recipe

You'll need the following:

  • 2 boneless, skinless chicken thighs
  • 1 broccoli stalk and head
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ginger powder
  • 2 tbsp barbecue sauce
  • 2 sweet mini peppers
  • 1 tbsp butter
  • 4 flour tortillas
  • OPTIONAL: 1 handful Italian shredded cheese mix
  • OPTIONAL: Replace the tortillas with lettuce wraps

The directions are the same, but with less spice! You can also sweeten this up with a bit of brown sugar.

Delicious!

And now I have lunch for tomorrow, too!

Questions & Answers

    © 2018 Meri Parker

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