Prep Sriracha mayonnaise Grate the lime peel and save the rest of the lime for the marinade. Mix the mayonnaise and sriracha with the grater to a fresh spicy sauce, reminiscent of a hot monsoon. Thai chicken, nice and tender Cut the chicken thighs into chunks so that they don't fall through the grill. Put them in the container in which you will be marinating later on and salt the chicken lightly. What a difference a Thai makes The versatility of Thai cuisine is reflected in the large variety of spices used in the dishes: briefly roast cumin, coriander and allspice in a cast-iron pan so that the flavours are released. Then crush them in a mortar. Add garlic and ginger and grind to a paste. Cut the core out of the lime leaf, chop finely and stir this into the herb mixture together with the juice of 1 lime and the coconut milk. Marinate the chicken in this mixture for at least 20 minutes. Toppie Cut off the green leaves of the pak choi, leave whole and set aside. Cut the white stem into cubes and the pepper and spring onion into pieces and rings. Roughly chop the coriander. Grill the marinated chicken thighs directly at 220 °C until cooked through with a nice streak. A core temperature of 74 °C is ideal. Warm the wraps in a cast iron pan or on the grill. Now the wrapping can begin! Put a convincing blob of sriracha mayo on the wrap and spread it out a little. Place the green leaves of the pak choi on the wrap and top with the white of the pak choi, peppers, bean sprouts and spring onion. Position the chicken pieces and top with the fresh coriander and fried onion.