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Zesty Citrus Delight: Sticky Orange Ginger Chicken Wraps is a dish that tantalizes the taste buds and offers a delightful combination of flavors that are both vibrant and satisfying. This recipe stands out due to its unique blend of zesty orange, aromatic ginger, and savory soy sauce, creating a sticky glaze that clings perfectly to tender pieces of chicken. The result is a wrap that is not only delicious but also visually appealing, making it a fantastic option for any meal—from family dinners to picnics in the park.

Sticky Orange Ginger Chicken Wraps

Discover the vibrant flavors of Zesty Citrus Delight: Sticky Orange Ginger Chicken Wraps! This delicious dish combines tender chicken marinated in a zesty orange ginger sauce, creating a sticky glaze that elevates any meal. Easy to customize, these wraps can be tailored to suit any taste. Perfect for family dinners or on-the-go lunches, they are healthy, satisfying, and bursting with nutrition. Try them today for a delightful meal experience!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup freshly squeezed orange juice

Zest of 1 orange

2 tbsp honey

1 tbsp fresh ginger, grated

2 cloves garlic, finely minced

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp red pepper flakes (optional, for heat)

4 large whole wheat or spinach wraps

1 cup shredded carrots

1 cup baby spinach or mixed salad greens

1/4 cup thinly sliced green onions

Sesame seeds, for garnish

Instructions
 

Marinate the Chicken: In a spacious mixing bowl, whisk together the soy sauce, freshly squeezed orange juice, orange zest, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and optional red pepper flakes. Add the boneless chicken thighs to the bowl, ensuring they are evenly coated in the marinade. Cover the bowl with plastic wrap and refrigerate to marinate for a minimum of 30 minutes; for enhanced flavor, marinate for up to 2 hours.

    Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Carefully remove the chicken thighs from the marinade, allowing any excess to drip off (reserve the marinade for later). Cook the chicken for approximately 5-7 minutes on each side, or until fully cooked through and beautifully caramelized on the outside. Once cooked, transfer the chicken to a plate and let it rest for a few minutes to retain its juices.

      Prepare the Sauce: While the chicken is resting, pour the reserved marinade into a small saucepan. Heat it over medium heat, bringing it to a gentle simmer. Cook for about 5-7 minutes, stirring occasionally, or until the sauce thickens slightly to reach a glaze-like consistency. Remove from heat and set aside.

        Slice the Chicken: Once the chicken has rested, slice it into thin strips for easy wrapping.

          Assemble the Wraps: Place each wrap flat on a clean work surface. In the center of each wrap, layer a generous handful of baby spinach or mixed salad greens, followed by shredded carrots, and top with the sliced chicken. Drizzle a spoonful of the sticky glaze over the chicken and finish with a sprinkle of sliced green onions.

            Wrap it Up: To fold the wraps, first tuck in the sides, then roll from the bottom up, encasing the delicious fillings snugly. If desired, secure the wraps with a toothpick for easier handling.

              Serve: Cut the wraps in half diagonally for an appealing presentation. Serve immediately, garnished with a scattering of sesame seeds and a small bowl of extra sauce on the side for dipping.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4