Paprika Chicken Wraps

Spiced with cumin and paprika, this chicken wrap recipe is great for lunch or dinner, and it's full of Japanese umami tones from Mizkan's Mirin-Style Sweet Seasoning. What's more, all the cooking is done in one pan, which saves on the washing up too. It's a must-try!

Made using Mirin-Style Sweet Seasoning
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  • 2 chicken thighs, skin on
  • 100ml Mizkan Mirin-Style Sweet Seasoning
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 tortilla wraps
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper, to season
  • 1 avocado, smashed, to serve
  • Coriander, to garnish
  • 1 large knob of butter
  • 1 sprig of rosemary
  1. Put the chicken into a cold skillet, skin-side down. Turn the heat up to medium-high and cook until the chicken skin is crisp.
  2. Turn the chicken over and add the butter, rosemary, Mizkan Mirin-Style Sweet Seasoning, cumin, paprika, salt, and pepper, and turn the chicken in the liquid and spices until glazed and cooked through.
  3. Remove the chicken and rosemary from the skillet and leave to rest.
  4. Add the onions and peppers to the same pan and stir in the residual spices and glaze. Cook until the vegetables have softened. Remove from the heat.
  5. Slice the chicken and place on a tortilla with the avocado, peppers, and onions. Sprinkle over some coriander. Roll and serve with salsa, sour cream, and salad. Enjoy!

Ingredients

  • 2 chicken thighs, skin on
  • 100ml Mizkan Mirin-Style Sweet Seasoning
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 tortilla wraps
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper, to season
  • 1 avocado, smashed, to serve
  • Coriander, to garnish
  • 1 large knob of butter
  • 1 sprig of rosemary
Made using Mirin-Style Sweet Seasoning
Shop on Ocado

Method

  1. Put the chicken into a cold skillet, skin-side down. Turn the heat up to medium-high and cook until the chicken skin is crisp.
  2. Turn the chicken over and add the butter, rosemary, Mizkan Mirin-Style Sweet Seasoning, cumin, paprika, salt, and pepper, and turn the chicken in the liquid and spices until glazed and cooked through.
  3. Remove the chicken and rosemary from the skillet and leave to rest.
  4. Add the onions and peppers to the same pan and stir in the residual spices and glaze. Cook until the vegetables have softened. Remove from the heat.
  5. Slice the chicken and place on a tortilla with the avocado, peppers, and onions. Sprinkle over some coriander. Roll and serve with salsa, sour cream, and salad. Enjoy!