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In the world of culinary delights, few dishes can rival the harmony of flavors found in our Spicy & Sweet Sticky Sriracha Chicken & Veggie Wraps. This recipe is not just a meal; it's a vibrant celebration of taste and nutrition. Featuring tender chicken thighs, a medley of fresh vegetables, and a zesty Sriracha-infused sauce, these wraps are perfect for any occasion, whether you're aiming for a quick weeknight dinner or a healthy lunch option.

Sticky Sriracha Chicken & Veggie Wraps

Discover a culinary masterpiece with our Spicy & Sweet Sticky Sriracha Chicken & Veggie Wraps! This vibrant dish combines tender marinated chicken thighs with a colorful mix of fresh veggies, all wrapped in your choice of whole wheat or spinach tortillas. The perfect blend of spicy Sriracha and sweet undertones creates a flavor explosion in every bite. Ideal for a quick dinner or a healthy lunch, these wraps are delicious, nutritious, and highly customizable to suit your taste. Enjoy the balance of flavors and the joy of satisfying your appetite with this easy-to-make recipe!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tablespoons soy sauce

3 tablespoons sriracha sauce

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

For the Veggies:

1 cup shredded carrot

1 cup fresh red bell pepper, thinly sliced

1 cup cucumber, thinly sliced

1 cup purple cabbage, shredded

2 green onions, chopped

1 tablespoon sesame oil

1 tablespoon lime juice

Salt and pepper to taste

For the Wraps:

4 large whole wheat or spinach tortillas

1 avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken:

    - In a medium bowl, mix together soy sauce, sriracha sauce, honey, rice vinegar, garlic powder, ginger powder, salt, and pepper.

      - Add chicken thighs and coat well. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for best flavor).

        Cook the Chicken:

          - Preheat a grill or skillet over medium-high heat.

            - Remove chicken from marinade and grill for about 5-7 minutes on each side, or until fully cooked and slightly charred. (Internal temperature should reach 165°F/74°C).

              - Once cooked, let the chicken rest for 5 minutes before slicing into thin strips.

                Prepare the Veggies:

                  - In a large bowl, combine shredded carrot, red bell pepper, cucumber, purple cabbage, and green onions.

                    - Drizzle with sesame oil, lime juice, salt, and pepper. Toss gently to coat the veggies evenly.

                      Assemble the Wraps:

                        - Lay a tortilla flat on a clean surface. Start by layering with sliced avocado, followed by the sautéed veggie mixture, and finally the sliced grilled chicken.

                          - Sprinkle fresh cilantro on top for added flavor.

                            Wrap it Up:

                              - Fold in the sides of the tortilla, then roll it up from the bottom towards the top, tucking in all the fillings as you go.

                                - Repeat this process for the remaining tortillas.

                                  Serve:

                                    - Slice each wrap in half and serve with lime wedges on the side for an extra squeeze of zest.

                                      Prep Time, Total Time, Servings:

                                        30 minutes | 1 hour | 4 servings