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Spicy Marinade Chicken Wraps with Crunchy Slaw

The dish features marinated chicken breasts grilled until tender and charred with a smoky, garlic-infused marinade. The cooked chicken is sliced and wrapped in a tortilla along with a crisp, fresh slaw, resulting in a textural contrast between the tender meat and crunchy vegetables, with vibrant flavors of heat and sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts boneless and skinless
  • 3 tablespoons spicy marinade made with chili sauce, garlic, smoked paprika
  • 2 cups shredded cabbage green or mix of colors
  • 1 cup shredded carrots
  • 0.5 cup pickled red onions optional for extra zing
  • 4 large tortillas
  • to taste chili sauce for additional heat
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon honey for balanced sweetness
  • to taste salt and pepper

Equipment

  • Grill or Grill Pan
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Measuring spoons
  • Tongs
  • Cooking spoon

Method
 

  1. Slice the chicken breasts into thin strips and place in a mixing bowl. Pour the spicy marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 10 minutes to marinate and absorb flavors.
    4 pieces chicken breasts
  2. Preheat the grill or grill pan to medium-high heat. Once hot, place the marinated chicken strips on the grill, arranging them in a single layer. Cook for about 5-7 minutes per side, until the chicken is charred in spots and cooked through with an internal temperature of 165°F (74°C). Use tongs to flip as needed, and listen for a sizzling sound as a sign of good searing.
    4 pieces chicken breasts
  3. While the chicken is grilling, combine the shredded cabbage, carrots, and pickled red onions in a large mixing bowl. In a small bowl, whisk together the mayonnaise, rice vinegar, honey, salt, and pepper to make the slaw dressing. Pour the dressing over the vegetables and toss until evenly coated and crisp. The slaw should look vibrant and slightly glossy.
    4 pieces chicken breasts
  4. Remove the cooked chicken from the grill and let it rest for 2-3 minutes. Slice the chicken into bite-sized pieces. Warm the tortillas briefly on the grill or in a dry pan until flexible, about 10-15 seconds per side, until they develop slight grill marks and are pliable. Spread a thin layer of chili sauce on each tortilla if desired.
    4 pieces chicken breasts
  5. Assemble the wraps by placing a handful of sliced chicken on each tortilla, topped with a generous amount of slaw. Roll up tightly, folding in the sides as needed to contain the filling. Transfer the wraps to a serving plate, and optionally drizzle additional chili sauce on top for extra heat. Serve immediately for a crunchy and flavorful bite.
    4 pieces chicken breasts