A flavorful wrap featuring spicy grilled chicken, pickled onions, and guacamole, perfect for a satisfying meal.
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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.
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.
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.
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.
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.
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.
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.
How can I make a spicy grilled chicken wrap suitable for a gluten-free diet?
To make a gluten-free spicy grilled chicken wrap, simply substitute the large tortilla wrap with a gluten-free tortilla or lettuce leaves. Ensure that all other ingredients, including sauces and seasonings, are gluten-free as well.
What are some good substitutions for buttermilk in the spicy grilled chicken marinade?
If you don't have buttermilk on hand, you can substitute it with a mixture of regular milk and vinegar or lemon juice. For every cup of buttermilk, use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the marinade.
How should I store leftover spicy grilled chicken wraps?
To store leftover spicy grilled chicken wraps, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them, but be aware that the texture may change upon reheating.
What side dishes pair well with spicy grilled chicken wraps?
Spicy grilled chicken wraps pair well with a variety of side dishes. Consider serving them with a fresh salad, sweet potato fries, or a side of corn on the cob. You can also add some tortilla chips and salsa for a crunchy complement.
How can I adjust the spiciness of the grilled chicken wrap for kids?
To make the spicy grilled chicken wrap milder for kids, reduce the amount of chili powder and fresh green chilies in the marinade. You can also omit the spicy roasted red pepper sauce and replace it with a mild sauce or plain yogurt to keep the flavors balanced.
