Savory Chicken Curtido Wraps with Pickled Cabbage Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled chicken thighs wrapped in soft tortillas with spicy Salvadoran curtido, fresh tomato salsa, and creamy avocado for a vibrant handheld meal. This latin american-inspired chicken ready in about 35 minutes pairs boneless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 20 min Cook: 15 min Serves 4 Latin American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 1 lb boneless chicken thighs with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat and marinate for 15 minutes.
  2. Step 2: Heat a grill pan over medium-high heat. Grill the chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: Let the chicken rest for 5 minutes, then slice into strips.
  4. Step 4: Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
  5. Step 5: Assemble the wraps by layering sliced chicken, 1/4 cup curtido, 1/4 cup fresh tomato salsa, and slices from 1 avocado evenly among the tortillas. Fold and serve immediately.

Frequently asked questions

How long does Savory Chicken Curtido Wraps with Pickled Cabbage Slaw take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Savory Chicken Curtido Wraps with Pickled Cabbage Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Savory Chicken Curtido Wraps with Pickled Cabbage Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Savory Chicken Curtido Wraps with Pickled Cabbage Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Savory Chicken Curtido Wraps with Pickled Cabbage Slaw?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes