Spicy Chicken Tortillas You’ll Want Every Week! + Creamy Jalapeño Dip

These roasted chicken and veggie tortillas are juicy, spicy, and perfect for a quick dinner with big flavor. If you marinate the chicken ahead of time, you can make this dish in about 35 minutes.

Ingredients (6 – 8 tortillas):
Chicken marinade:
• 600g boneless, skinless chicken thighs (cut into strips)
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 tsp apple cider vinegar or lemon juice ( or 1 tbsp jalapeño brine)
• 2 – 3 tbsp Greek yogurt

Jalapeño- yogurt sauce:
• 3 heaped tbsp drained Greek yogurt
• 1 tbsp mayo
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tsp chopped jalapeño
• 1 tbsp lemon juice
• Freshly ground black pepper and salt (to taste)

For the Roasted Veggies:
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red or yellow onion, sliced
• 2 – 3 tbsp olive oil
• ½ tsp cumin
• ⅓ tsp smoked paprika
• ⅓ tsp garlic powder
• Salt & pepper to taste (i used about ½ tsp each)

To Serve:
• Tortillas
• Extra yogurt-jalapeño sauce
• Fresh lime, coriander

Method:
1. Cut chicken into strips and mix with 1 tsp salt, ½ tsp each of cumin, chili powder, and garlic powder, ½ tsp black pepper, 2 tbsp olive oil, 1 tbsp jalapeño brine, and 2–3 tbsp Greek yogurt. Place in the fridge and marinate for at least 30 minutes.

2. For the sauce, mix 3 tbsp Greek yogurt with 1 tbsp mayo, ½ tsp each of garlic powder and onion powder, 2 tsp chopped pickled jalapeños, 1 tbsp lemon juice, freshly ground black pepper, and salt to taste.

3. Toss sliced peppers and onions with 2 – 3 tbsp olive oil, ½ tsp cumin, ⅓ tsp each of smoked paprika, garlic powder and around ½ tsp salt and black pepper. Spread on a baking tray and roast at 200°C (400°F) for 10 minutes.

4. After 10 minutes, remove from the oven, and add the marinated chicken to the veggies. Return to the oven and bake for 20–25 minutes, until the chicken is golden and cooked through. If you have a broiler function, consider using it for the last 5 minutes for a bit of char.

5. Serve in warm tortillas with a drizzle of the extra sauce, and top with fresh lime juice or chopped coriander, if desired.

Tips:
• I drained the Greek yogurt in a small sieve for about 3 hours before using. This makes a creamier sauce as i find using it straight out of the package makes for a overly runny consistency.
• Consider serving the chicken with other sides such as rice, couscous and potato. And don`t forget to spoon over that delicious sauce!

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0:00 Introduction
0:09 Marinated Chicken
0:49 Yogurt-Jalapeño Dip
1:34 Prep & Spice the Vegetables
2:13 Baking
2:58 Serving & Outro

Hello and welcome to the Eclectic Kitchen. Today 
I’ll be showing you my recipe for spicy chicken tortillas along with a quick and creamy yogurt 
jalapeno dip. First, I’m going to slice around 600 g of chicken thighs into medium thick strips. I prefer thighs because they’re more flavorful and juicy, but chicken breast will work great, too. Place the chicken into a bowl and add half a teaspoon each of cumin, cayenne pepper, and garlic powder. A teaspoon of salt, a few cracks of black pepper, two to three tablespoons of Greek yogurt, two tablespoons of olive oil, and about a tablespoon of lemon juice or pickled 
jalapeno brine. Gently massage everything into the meat and let it marinate for at least 30 minutes or ideally overnight. The yogurt and brine will tenderize the chicken and help all 
those spices soak in. Now, for the jalapeno dip, I’m using 4 tablespoons of Greek yogurt that I’ve let drain in the fridge for a couple of hours. This step is optional, but gives a thicker, 
creamier texture. Add the yogurt to a bowl along with a tablespoon of mayonnaise, half a teaspoon 
each of onion and garlic powder, and about a third of a teaspoon of salt and pepper. I’m using 
pickled jalapenos here because I love their tangy flavor, but fresh or even dried jalapenos will 
work just fine. Roughly, chop enough to get around 2 teaspoons and stir them in. Finally, add a 
tablespoon of lemon juice and whisk until smooth. I like the dip nice and thick, but 
if you prefer it a little runnier, just add a splash of jalapeno brine or use regular 
unstrained Greek yogurt. Keep in the fridge until you’re ready to serve. For the vegetables, start by slicing a medium onion into strips, not too thin so it doesn’t burn in the oven. Then take one red and one green bell pepper, cut them in half. Remove the seeds and membranes, and slice them into strips. Season with about a third of a teaspoon of 
smoked paprika, half a teaspoon of cumin, half a teaspoon each of salt and pepper, 
and 1/3 of a teaspoon of garlic powder. Drizzle generously with olive oil and 
toss everything together until evenly coated Spread the vegetables on 
a baking dish in a single layer. I give the vegetables a 10-minute head start 
in a preheated 200°C (395°F) oven. This allows them to soften and start caramelizing before you add the 
chicken. After 10 minutes, remove the tray and layer the marinated chicken evenly over the 
vegetables. Try not to pile the pieces on top of each other too much, but don’t worry if some 
overlap. Return the tray to the oven and bake for about 20 minutes. For an extra bit of char 
and color, switch on the broiler for the final 5 minutes of cooking. Once everything is done, take 
the tray out and let it rest for a few minutes. The chicken should be juicy, the peppers 
tender, and the onion slightly caramelized, creating a rich, flavorful sauce at the bottom. Now, I know I call this a tortilla recipe, but this filling will work beautifully with other sides. Serve it over rice, couscous, or even roasted potatoes. Anything that can 
soak up the delicious pepper and onion sauce. But if you’re using tortillas, just fill them up 
with the chicken and vegetables. Add a spoonful of that jalapeno yogurt dip. Wrap it up and 
enjoy. If you like the video, leave a like and consider subscribing for more recipes from the Eclectic Kitchen. Until next time, bon apetit.