Grilled aji panca-marinated chicken rolled in flatbread with salsa criolla and huancaina sauce, a Peruvian street-food-inspired wrap.
This wrap draws on anticuchos, Peru's beloved grilled skewer tradition, adapting the smoky, aji panca-marinated chicken into a portable format wrapped in flatbread rather than served straight off the grill. The chicken is marinated in a paste of aji panca, garlic and cumin, giving it a deep reddish color and smoky, mild heat before it's grilled hot and fast until charred at the edges. Wrapped with salsa criolla, Peru's tangy pickled red onion condiment, and a drizzle of huancaina sauce (a creamy, mildly spicy cheese sauce), this wrap brings together several signature Peruvian flavors in one easy handheld lunch.
Serves 4
Whisk aji panca paste, garlic, cumin, vinegar, oil and salt into a marinade, then coat the chicken and marinate at least 1 hour.
Toss sliced red onion with lime juice and cilantro; let sit 15 minutes to soften slightly.
Blend queso fresco, aji amarillo paste and evaporated milk until smooth.
Grill the marinated chicken over medium-high heat, 6-7 minutes per side, until charred and cooked through; slice into strips.
Marinate the chicken for at least an hour — aji panca's flavor needs real time to penetrate the meat.
Warm the flatbreads briefly on a dry skillet.
Layer the grilled chicken, salsa criolla and huancaina sauce onto each flatbread.
Roll tightly and serve immediately.
Marinate the chicken for at least an hour, ideally longer, since aji panca's deep, smoky flavor needs real time to penetrate.
Let the sliced onion sit in lime juice for a bit before serving — this softens its raw bite and is the whole point of salsa criolla.
Blend the huancaina sauce until completely smooth for the best creamy texture and easiest spreading.
Beef can replace chicken, closer to traditional anticucho preparations, which often use beef heart.
A spicier version increases the aji amarillo in the huancaina sauce.
Adding sliced avocado to the wrap gives extra creaminess.
Grilled chicken keeps refrigerated up to 3 days; assemble fresh wraps rather than storing pre-rolled ones, since the bread softens quickly once filled.
Anticuchos have roots in both Andean and colonial Peruvian traditions, historically made from beef heart marinated in aji panca and grilled on skewers, and this chicken-based wrap adaptation reflects modern Peruvian street food's continued evolution.
A mix of smoked paprika and a small amount of ancho chile powder approximates its smoky, mild flavor.
Yes, it keeps refrigerated for up to 4 days in a sealed container.
It was likely overcooked or grilled at too high a direct heat — check for doneness a few minutes early and consider using a thermometer.
Per serving (320g / 11.3 oz) · 4 servings total
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