Crispy Spiced Chicken Wrap with Spicy Yogurt Sauce Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cast-iron or heavy-bottomed skillet for searing the chicken. It retains heat well and promotes even browning.

If your chicken thighs are thick, pound them to an even thickness to ensure they cook through without burning the outside.

When rolling the wraps, tuck the filling tightly as you go to prevent gaps. Toasting the wraps seam-side down first helps seal them.

If you have time, let the assembled wraps rest for a few minutes before slicing to allow the flavors to meld.

Variations

• Grilled Chicken Wrap: Instead of searing in a skillet, grill the marinated chicken thighs over medium-high heat for 6-8 minutes per side, until charred and cooked through. This adds a smoky flavor that complements the spices.
• Spicy Mango Wrap: Add diced mango to the cucumber tomato salad for a sweet and spicy twist. The sweetness of the mango balances the heat of the yogurt sauce and the Cajun seasoning.
• Avocado Wrap: Add sliced avocado to the wrap for extra creaminess and healthy fats. The avocado pairs well with the spicy yogurt sauce and adds a smooth texture.
• Low-Carb Lettuce Wrap: Skip the tortilla and wrap the filling in large lettuce leaves, such as romaine or butter lettuce. This makes a lighter version that is still crunchy and satisfying.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to prevent sogginess.

Freezer

Freeze assembled wraps (without sauce) in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat for 3-4 minutes per side, or in an air fryer at 350°F (175°C) for 5-7 minutes until crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to prevent sogginess.

To reheat, place in a skillet over medium heat for a few minutes per side, or use an air fryer at 350°F (175°C) for 5-7 minutes.

The chicken can be marinated up to 24 hours in advance. The yogurt sauce can be prepared up to 2 days ahead and stored in the refrigerator.

The cucumber tomato salad is best made fresh, but can be assembled a few hours ahead and kept chilled. Cooked chicken can be stored for up to 3 days.

Serving ideas

Serve the wraps warm, sliced diagonally, with extra spicy yogurt sauce on the side for dipping. They pair well with a simple green salad or roasted vegetables. For a heartier meal, serve with rice and beans.

These wraps are perfect for lunch or dinner. They can be enjoyed as a handheld meal or cut into smaller pieces for appetizers. The sauce adds a creamy, spicy kick that complements the smoky chicken and fresh vegetables.

Frequently asked questions

Recipe card

Crispy Spiced Chicken Wrap with Spicy Yogurt Sauce

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 tbsp tomato paste
• 2 tbsp lemon juice
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp Cajun seasoning
• 1 tsp onion powder
• 2 tbsp vegetable oil
• 2 cups shredded lettuce
• 1 cup diced cucumber
• 1 cup diced tomato
• 1 cup plain Greek yogurt
• 2 tbsp hot sauce
• 4 large flour tortillas

Instructions

1. 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.
2. 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.
3. Slice the rested chicken into thin strips against the grain. Set aside.
4. In a small bowl, stir together the Greek yogurt and hot sauce until smooth. Adjust the amount of hot sauce to taste.
5. In a medium bowl, combine the diced cucumber and diced tomato. Toss gently.
6. 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.
7. Fold the sides of the tortilla inward, then roll tightly from the bottom to the top, enclosing the filling completely.
8. 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.
9. Transfer the toasted wraps to a cutting board. Slice diagonally in half. Serve immediately with extra spicy yogurt sauce for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

42 g

Carbohydrates

40 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.