This flavorful wrap features juicy chicken thighs marinated in smoked paprika, paired with crunchy iceberg lettuce, fresh carrots, and tangy pickled onions. Wrapped in a soft tortilla with melted cheese and savory sauces, it’s a well-balanced, smoky, and satisfying meal.
Marinate the chicken: Place the chicken thighs in a bowl. Add the smoked paprika, salt, black pepper, and olive oil. Toss well until every piece is evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Preheat the oven to 350°F (180°C). Once ready, arrange the marinated chicken in a single layer on a baking sheet.
Roast for 25–30 minutes, until golden brown on the outside and juicy inside.
Prep the veggies: Thinly shred the iceberg lettuce. Wash, peel, and cut the carrot into thin matchsticks.
Let the chicken cool slightly, then slice it into bite-size pieces.
Heat a non-stick skillet over medium heat. Place a slice of cheese in the pan and lay the tortilla on top. Heat for about 30–40 seconds until the cheese begins to melt and the tortilla softens and becomes pliable.
Remove the tortilla, cheese side up. Top with the shredded lettuce and carrots, then drizzle with mayonnaise.
Add the chicken and drizzle with BBQ sauce. Top with the Pickled Red Onion, then roll up tightly.
Return the wrap to the skillet over low heat. Use the leftover cheese oils in the pan or add a small drop of oil. Place the wrap seam-side down and toast, turning occasionally, until golden and crispy.
Remove from the heat and serve immediately, while warm.
Leave a Comment
Your email address will not be published. Required fields are marked with an asterisk (*).