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Sriracha Chicken Wrap

Ingredients

For the vegetables:

  • 2 carrots
  • 1/3 radish
  • 1 handful of radishes
  • 1 stick spring onion
  • 1 tbsp mustard seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tablespoon salt
  • 4 tbsp Mirin
  • 2 tbsp sugar
  • 6 tbsp rice vinegar
  • 3 tbsp Ponzu soy sauce

Marinade:

  • 50 g butter
  • 3 garlic cloves finely chopped
  • 2 tbsp smoked paprika powder
  • 1 tbsp honey
  • 6 tbsp Sriracha
  • juice of a lime
  • 1 tsp dried rosemary if fresh then finely chopped

Wrap:

  • 8 pieces of chicken drumstick
  • 8 small tortilla wraps
  • ½ Cucumber
  • 100 g Skyr or Greek yoghurt
  • Sesame seeds and a few rolls of spring onion to garnish

Instructions

  • One day before grilling, prepare the vegetables to pickle by cutting them into fine strips.
  • Bring mustard seeds, sesame seeds, sesame oil, salt, mirin, rice wine vinegar, sugar and Ponzu soy sauce to the boil in a saucepan and add approx. 250 ml water.
  • Simmer for 2-3 minutes.
  • Put the vegetables in an airtight glass, pour in the vinegar water and close the lid. Leave in the fridge overnight.
  • For the chicken marinade melt butter, sauté garlic in it and add the remaining ingredients. Bring to the boil briefly and allow to cool slightly.
  • Put the chicken in a bowl and marinate for at least 2 hours.
  • Core the cucumber, halve lengthwise and cut into fine strips. Mix with skyr, season to taste with salt and pepper.
  • Now it gets serious and the chicken is ready to grill. Remove the chicken from the bowl and keep the rest of the marinade and set aside.
  • At medium heat grill covered for 10-15 minutes.
  • Then brush on both sides with the marinade set aside and grill for another 10 minutes covered.
  • Briefly heat the tortillas on the grill.
  • First cover with cucumber skyr and pickled vegetables.
  • Cut the chicken into strips and place them on top of the tortillas. Garnish with spring onion and sesame seeds and then either eat them like a taco or simply roll into a wrap.