Creole Chicken Wraps

Wraps are the perfect lunch option when sandwiches get old. I actually get sick of sandwiches very easily. I guess eating them everyday for lunch for years on end will do that to you. I’m still not sick of chocolate, though! These wraps are the perfect punch of flavor to refresh you when you hit that afternoon slump. Plus they’re totally adaptable so you can add or take away whatever you like. I’m not a huge fan of raw onions so I tend to leave those out of my wraps.

What is your favorite thing to wrap up and take with you for lunch?

Recipe Rundown
Taste: Spicy without making your eyes water and your nose run.
Texture: The chunks of meaty tender chicken, the crisp lettuce and onions, the juicy tomatoes, and the chewy bread make for a wonderful mouthfeel.
Ease: Nothing difficult at all.
Appearance: These colorful wraps are as fun as they are tasty.
Pros: Tasty and perfect for an on-the-go lunch.
Cons: None.
Would I make this again? Yes.

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Creole Chicken Wraps

Yield: 4 servings

Ingredients:

For the rub:
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon ground cumin
Sea salt and freshly ground black pepper

For the wraps:
1/2 cup mayonnaise
1 pound boneless, skinless chicken breasts
Vegetable oil, for grilling
4 pieces flatbread
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 small red onion, sliced
4 romaine lettuce leaves

Directions:

For the rub:
In a small bowl mix all of the ingredients together with 1 1/2 teaspoons salt and 1 teaspoon pepper.

For the wraps:
Whisk the mayonnaise with 2 teaspoons of the rub in a bowl. Cover and refrigerate until ready to use.

Preheat a grill or grill pan to medium high heat. Toss the chicken with 3 tablespoons of the rub. Oil the grill and grill the chicken until marked, about 6 minutes. Turn and grill until chicken registers an internal temperature of 165°F. Transfer chicken to a cutting board.

Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.

Cut the chicken into cubes and divide among flatbread pieces, arranging down the center of each piece. Top with the tomatoes, onion, and lettuce. Roll up and wrap with parchment paper or foil to seal.

   

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5 Responses to “Creole Chicken Wraps”

  1. #
    1
    Cathy @ Noble Pig — July 26, 2012 at 7:53 pm

    Perfect lunch on the go. I especially love wraps for an afternoon at the beach. Beats soggy bread in the cooler.

    • tessa replied: — July 27th, 2012 @ 4:33 am

      Soggy bread is the WORST! Wish I could go to the beach right about now…

  2. #
    2
    black hat seo — August 29, 2012 at 3:32 am

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