Creole Chicken Wraps

We found this yummy wrap in this month’s Food Network magazine.

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 cup mayonnaise
1 pound skinless, boneless chicken breasts
Vegetable oil, for the grill
4 pieces flatbread, wraps, lavash or large tortillas
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 Maui onion, thinly sliced
1 small red onion, sliced
8 romaine lettuce leaves

Make the rub: Mix all of the ingredients in a small bowl with 1 teaspoon salt and 1/2 teaspoon black pepper.

Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.

Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer 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.

Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal.

We had this with some chips and fruit salad.

Did I change anything? I didn’t grill the chicken or the bread. I just cooked the chicken in a pan with some olive oil and then heated up the bread by placing it on the burners for a few seconds. The cheese melted when I put the chicken in the sandwich so it all worked out.

What did the family think? I was worried that it was going to be too spicy, but it definitely wasn’t. It was just right and so, so good. I made the boys’ without the spices, but added the cheese. They were happy with it that way.

from Food Network

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