Tessa’s 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.This post may contain affiliate links. Read our disclosure policy.
Creole Chicken Wraps are loaded with fresh, spicy, and savory flavors and are bound to become your new favorite portable lunch option!
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?
Creole Chicken Wraps
Creole Chicken Wraps are loaded with fresh, spicy, and savory flavors and are bound to become your new favorite portable lunch option!
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
Instructions
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.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
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DILF Lovers
You really make it appear so easy along with your presentation but I to find this topic to be really one thing which I think I might by no means understand. It sort of feels too complex and extremely large for me. I am having a look ahead on your subsequent post, Iˇll try to get the cling of it!
Perfect lunch on the go. I especially love wraps for an afternoon at the beach. Beats soggy bread in the cooler.
Soggy bread is the WORST! Wish I could go to the beach right about now…