Juicy chicken rolled in a wheat tortilla with a duo of cheeses and a lively jalapeño sauce — the perfect answer for a fast lunch or a hearty dinner. Boneless, skinless chicken thighs are marinated with paprika, dried garlic, and onion, seared until deeply golden, then tucked into a warm tortilla with melted cheddar and mozzarella. Simple, bold, and deeply satisfying.
Ingredients
- Boneless, skinless chicken thighs — 1.1 lb | 500 g
- Paprika — 1 tsp | 1 tsp
- Dried garlic — 1 tsp | 1 tsp
- Dried onion — 1 tsp | 1 tsp
- Salt — 1/2 tsp | 1/2 tsp
- Ground black pepper — 1/4 tsp | 1/4 tsp
- Olive oil — 1 tbsp | 15 ml
- Flour tortillas — 4
- Cheddar, shredded — 2.1 oz | 60 g
- Mozzarella, shredded — 2.1 oz | 60 g
- Mayonnaise — 2.8 oz | 80 g
- Jalapeño pepper — 1
- Jalapeño brine — 1 tbsp | 15 ml
- Lime juice — 1 tbsp | 15 ml
- Paprika for the sauce — 1/2 tsp | 1/2 tsp
- Dried garlic for the sauce — 1/2 tsp | 1/2 tsp
- Dried onion for the sauce — 1/2 tsp | 1/2 tsp
Step-by-Step Recipe
- For the marinade, mix paprika, dried garlic, dried onion, salt, black pepper, and olive oil. Coat the chicken thighs, cover, and leave for 30–60 minutes at room temperature or up to 12 hours in the refrigerator.
- Heat a skillet over medium heat. Cook the thighs for 5–6 minutes per side until golden and fully cooked through. Transfer to a plate and rest for 5 minutes.
- Slice the chicken into bite-sized pieces so it folds easily into the roll.
- For the sauce, finely chop the jalapeño or blend it. Mix with mayonnaise, jalapeño brine, lime juice, paprika, dried garlic, and dried onion. Taste and adjust the acidity and heat if needed.
- Heat a clean, dry skillet. Lay in a tortilla and scatter over the cheddar and mozzarella. Warm for 30–60 seconds, then flip and cook for another 30–60 seconds until the cheese is melted and the tortilla is soft and pliable.
- Pile the warm chicken onto the tortilla, spoon over the sauce, and roll up tightly. If you like, return it seam-side down to the skillet for 30–60 seconds for a light crust. Slice in half and serve immediately.
Nutritional Value per Serving
| Calories | 670 kcal |
|---|---|
| Protein | 38 g |
| Fat | 47 g |
| Carbohydrates | 27 g |
| Fiber | 2 g |
| Sodium | 1200 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Control the heat: reduce the jalapeño or swap part of the mayonnaise for sour cream if you prefer a milder flavor.
- Chicken swap: chicken breast works too — cook for 4–5 minutes per side so it stays juicy.
- Upgrade the filling: add avocado slices, crisp lettuce, finely shredded red cabbage, or tomatoes for extra freshness and texture.
- Heating method: if cooking a batch, melt the cheese on the tortillas in a dry grill pan or in the oven at 356°F | 180°C for 2–3 minutes.
- Storage: keep the sauce refrigerated for up to 3 days, cooked chicken for up to 2 days. Assemble and reheat the rolls just before serving.
Frequently Asked Questions
Can I replace the thighs with chicken breast?
Yes, chicken breast works well. Marinate it the same way, then cook for 4–5 minutes per side until done. Don’t overcook it so the meat stays juicy.
What if I don’t have jalapeños?
Use any pickled hot peppers, or add a pinch of smoked paprika and a little lemon juice for a sharper note. Replace the brine with 1 tsp | 5 ml apple cider vinegar.
How do I reheat the roll without making the tortilla soggy?
Reheat it in a dry skillet over medium heat for 1–2 minutes, turning once. You can also use an air fryer for 2–3 minutes at 338°F | 170°C.