Serves 4
50 min
Creole Chicken Wraps
Recipe GLPR59776c32e36e95
Spiced grilled chicken wraps infused with bold Creole flavors. Tender seasoned chicken breast is grilled to perfection, then nestled in warm flatbread brushed with a zesty spiced mayo and topped with melted mozzarella, fresh tomatoes, crisp lettuce, and caramelized onions. These handheld wraps are perfect for lunch or a casual dinner.
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Ingredients
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 to taste
1 cup mayonnaise
1 pound skinless, boneless chicken breasts
Vegetable oil for grilling
4 pieces flatbread (store-bought or homemade)
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 Maui onion, thinly sliced
1 small red onion, sliced
8 romaine lettuce leaves
Directions
In a small bowl, combine paprika, garlic powder, cayenne pepper, dried thyme, chili powder, and ground cumin. Add 2 teaspoons salt and 1 teaspoon black pepper, stirring until evenly blended. Set the Creole spice rub aside.
In another bowl, whisk together the mayonnaise with 1 tablespoon of the Creole spice rub until well combined. Cover and refrigerate the spiced mayo until needed.
Preheat a grill or grill pan to medium-high heat. Pat the chicken breasts dry and toss them with 3 tablespoons of the Creole spice rub, coating all sides evenly.
Lightly oil the hot grill grates. Place the seasoned chicken on the grill and cook undisturbed for about 6 minutes until grill marks appear on the bottom. Flip the chicken and continue cooking for approximately 4 minutes until the internal temperature reaches 165°F. Transfer to a cutting board to rest briefly.
Wipe the grill clean and brush the grates with fresh vegetable oil. Place each piece of flatbread on the grill and brush the top side generously with the spiced mayonnaise. Sprinkle mozzarella cheese evenly over the mayo-brushed surface.
Grill the flatbreads for 1 to 2 minutes until the bottom is marked with grill lines and the cheese begins to melt. Transfer the grilled flatbreads to a clean cutting board.
Cut or cube the grilled chicken into bite-sized pieces. Arrange the chicken down the center of each warm flatbread. Top with sliced plum tomatoes, Maui onion slices, red onion slices, and romaine lettuce leaves.
Roll or fold each flatbread tightly around the filling to form a wrap. Wrap each one with parchment paper or aluminum foil to hold it together and make it easier to eat. Serve immediately while warm.
