Photo: Creole Chicken Wraps Recipe
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 cup mayonnaise
- 1 pound skinless, boneless chicken breasts
- Vegetable oil, for the grill
- 4 pieces flatbread (use store-bought or make Guy's flatbread*)
- 1 cup shredded mozzarella cheese
- 4 plum tomatoes, sliced
- 1 Maui onion, thinly sliced
- 1 small red onion, sliced
- 8 romaine lettuce leaves
Directions
* Make Guy's Flatbread (optional).
Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 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.
Photograph by Andrew Mccaul
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By Mama_the_Home Chef
Mechanicsburg, PA
on May 20, 2013
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Amazing! Instead of grilling the chicken, I put in a 400 degree oven for 25 min. and I used sundried tomato flour tortillas instead of flatbread. The rub is amazing on the chicken. This will be my go to recipe for a fast fix for chicken to add to a salad. The wrap is amazing too, and I will make this again for sure!
By Monique12345
on December 04, 2012
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Amazing! This is the best wrap I've ever had. I made it just as the recipe stated except I decreased the cayenne. My teenage son doesn't like very spicy food. I also had to substitute a sweet onion for the Maui onion. This will definitely be a lunch staple at my house!
By Anruss
Scranton, PA
on September 22, 2012
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Absolutely delicious!! I decreased the cayenne pepper as sometimes it can be too spicey. Accidently used grated Gruyere cheese (we were cooking different dishes at the same time instead of mozarella. The Gruyere melted perfectly over the seasoned mayo and was GREAT!! Expensive but well worth it.
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