Author Notes
When a normal chicken wrap just won't do. —Lucia Filini
Ingredients
- Cajun Seasoning
-
1/2 teaspoon
Salt
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2 teaspoons
Granulated Garlic/Garlic Powder
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2 teaspoons
Paprika
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1/4 teaspoon
Ground Pepper
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1 teaspoon
Granulated Onion
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1/2 teaspoon
Cayenne Pepper
-
1/2 teaspoon
Dried Oregano
- Putting the Cajun into the wrap
-
4
Chicken Breasts
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4 teaspoons
Cajun Seasoning
-
4
Tortilla Wraps
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4 tablespoons
Extra Light Mayonnaise
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Shredded Lettuce, Tomato & Red Onion to Serve
-
Spray Oil
Directions
- Cajun Seasoning
-
Add all spices to a jar/small tub and mix together and keep aside until needed!
- Putting the Cajun into the wrap
-
Heat up a Panini Press/George Forman Grill
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Place the Chicken breasts onto a plate – if they are thick then butterfly them so that they will cook quicker
-
Spray one side with oil and sprinkle half of the Cajun spice onto the breasts
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Heat up a griddle pan and place the chicken seasoned side down into the pan.
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Spray the other side of the chicken with oil and sprinkle the remaining chicken over ready to turn over - cook for 4-5 minutes each side or until cooked through
-
Warm your tortillas in the microwave for 10 seconds to make them more pliable
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Start to build! Spread the Mayo over the base, add the lettuce, tomato onions and then top with a slice of cheese
Top with the chicken and wrap it up – we want it all wrapped up so that nothing can fall out.
Place the wraps on the Panini/George Forman with the seam side facing upwards – this will make sure that none of the goodness gets out and will make a fixed seam so that everything will stay in when taken off!
Heat for 3-4 minutes until the wrap gets crispy
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