By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
171 cal · 30 min
Cajun Chicken Wrap
Recipe GLPR18f68d9f0b50b8
Tender seasoned chicken breasts coated with homemade Cajun spice blend, pan-seared until juicy, then wrapped in soft tortillas with cool lettuce, tomato, red onion, and a light mayonnaise spread for a satisfying Cajun-inspired meal.
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Ingredients
½ teaspoon Salt
2 teaspoons Garlic powder
2 teaspoons Paprika
¼ teaspoon Ground black pepper
1 teaspoon Onion powder
½ teaspoon Cayenne pepper
½ teaspoon Dried oregano
4 Boneless, skinless chicken breasts
4 Flour tortillas
4 tablespoons Extra light mayonnaise
Shredded lettuce
Tomato, sliced
Red onion, thinly sliced
Cooking spray oil
Directions
In a small bowl, combine salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, and dried oregano to create the Cajun spice blend. Set aside.
Pat the chicken breasts dry with paper towels. Generously season both sides of each breast with 1 teaspoon of the Cajun spice blend.
Heat a large skillet over medium-high heat and lightly coat with cooking spray oil.
Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F, turning once halfway through cooking.
Remove the cooked chicken from the skillet and let rest for 2-3 minutes, then slice into strips.
Warm the tortillas in the microwave for 30 seconds or in the skillet for a few seconds on each side to make them pliable.
Lay out each tortilla and spread 1 tablespoon of mayonnaise in the center of each.
Layer shredded lettuce, tomato slices, red onion slices, and the warm chicken strips down the center of each tortilla.
Fold the sides of each tortilla inward, then roll from the bottom up to create a tight wrap.
Serve immediately while the chicken is still warm.
Comments
Every ingredient is standard stock at any Charlotte chain—Cajun spices, chicken breast, tortillas, and vegetables need no special trip. The cost per serving runs around $2.50 to $3.00, driven by the protein, which is reasonable for a weeknight. The 30-minute timer is honest if you start with boneless chicken; pounding and pan-searing takes 15 minutes, assembly another 10, and this doesn't reheat well once wrapped and dressed. It's a solid family weeknight that feeds four without fuss, though the wrapped format means it's better eaten same-day rather than prepped ahead.
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