Crispy Spiced Chicken Wrap with Spicy Yogurt Sauce Step-by-step instructions

Before you start

Before cooking, pat the chicken thighs dry and slice them if needed. Mix the marinade ingredients in a bowl. Have all your spices measured and ready. Shred the lettuce, dice the cucumber and tomato, and set aside.

Make the yogurt sauce by stirring yogurt and hot sauce together. Warm the tortillas slightly to make them pliable. Heat a large skillet over medium-high heat.

Instructions

Marinate and Sear

1. 1Marinate the Chicken
   In a large bowl, combine the chicken thighs with tomato paste, lemon juice, black pepper, smoked paprika, garlic powder, Cajun seasoning, onion powder, and 1 tablespoon of the oil. Toss until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
   Look for The chicken is well coated with a reddish-brown spice paste.
   Tip For deeper flavor, marinate overnight.
2. 2Sear the Chicken
   Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer (work in batches if needed). Cook for 6 minutes per side, until charred and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing.
   Look for The chicken is deeply browned with charred spots and juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; it prevents browning.
3. 3Slice the Chicken
   Slice the rested chicken into thin strips against the grain. Set aside.
   Look for The strips are juicy and tender.
   Tip Slicing against the grain keeps the meat tender.

The chicken should be well coated with a reddish-brown spice paste. When searing, you'll hear a satisfying sizzle.

The chicken will develop a deep golden-brown crust with charred spots. The internal temperature should read 165°F (74°C). Let it rest before slicing to keep the juices in.

Assemble and Roll

4. 4Make the Spicy Yogurt Sauce
   In a small bowl, stir together the Greek yogurt and hot sauce until smooth. Adjust the amount of hot sauce to taste.
   Look for The sauce is creamy and pinkish in color.
   Tip Use a mild hot sauce for less heat.
5. 5Prepare the Salad
   In a medium bowl, combine the diced cucumber and diced tomato. Toss gently.
   Look for The salad is fresh and colorful.
   Tip Pat the cucumber dry to avoid a watery wrap.
6. 6Assemble the Wraps
   Lay a warm tortilla on a flat surface. Spread a layer of shredded lettuce down the center, leaving space at the edges. Top with sliced chicken, then the cucumber tomato salad. Drizzle with the spicy yogurt sauce.
   Look for The fillings are piled in the center of the tortilla.
   Tip Do not overfill; it makes rolling difficult.
7. 7Roll the Wraps
   Fold the sides of the tortilla inward, then roll tightly from the bottom to the top, enclosing the filling completely.
   Look for The wrap is tight and secure.
   Tip Tuck the filling as you roll for a compact wrap.

The yogurt sauce should be smooth and creamy with a pink hue from the hot sauce. The cucumber tomato salad looks fresh and vibrant. As you roll the wraps, they should be tight and secure, with no filling spilling out. The tortillas are pliable and easy to work with.

Toast and Serve

8. 8Toast the Wraps
   Heat a dry skillet over medium heat. Place the wraps seam-side down and toast for 2-3 minutes per side, until golden brown and crispy.
   Look for The tortillas are golden with crispy spots.
   Tip Press gently with a spatula for even toasting.
9. 9Slice and Serve
   Transfer the toasted wraps to a cutting board. Slice diagonally in half. Serve immediately with extra spicy yogurt sauce for dipping.
   Look for The wrap is crispy on the outside and juicy inside.
   Tip Use a serrated knife for a clean cut.

The wraps will sizzle as they hit the hot skillet. After toasting, they should be golden brown with crispy spots. When sliced, the filling should be visible and juicy, not dry. The aroma is warm and spicy. Serve immediately with extra sauce for dipping.

Common mistakes

Overcrowding the skillet when searing the chicken can cause it to steam rather than brown, reducing flavor. Rolling the wraps too loosely can cause the filling to fall out.

Toasting over too high heat can burn the tortilla before the inside is warm. Ensure the chicken rests before slicing to keep it juicy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The exterior should be deeply browned and slightly charred.

The wraps are done when the tortillas are golden brown and crispy on both sides, and the filling is heated through. A quick poke with a knife should show no pink in the chicken.

• Poultry: 165°F (74°C) in the thickest part