Creole Chicken Wraps

Creole Chicken Wraps is a main course that serves 4. One portion of this dish contains about 50g of protein, 69g of fat, and a total of 1201 calories. For $3.09 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. A mixture of red onion, chili powder, sea-salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 8 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a super spoonacular score of 96%. If you like this recipe, you might also like recipes such as Creole Chicken Wraps, Chicken Lettuce wraps like P.F. Changs – lettuce wraps are delicious and an unique appetizer that many people enjoy, and Creole Chicken.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon dried thyme

2 teaspoons garlic powder

1 teaspoon ground cumin

1 Maui onion, thinly sliced

1 cup mayonnaise

2 tablespoons paprika

4 plum tomatoes, sliced

1 small red onion, sliced

8 romaine lettuce leaves

2 teaspoons salt

Sea salt and freshly ground black pepper

1 cup shredded mozzarella cheese

1 pound skinless, boneless chicken breasts

Vegetable oil, for the grill

4 cups whole-wheat flour, plus more for dusting

Equipment:

bowl

whisk

grill pan

grill

cutting board

baking paper

aluminum foil

wooden spoon

kitchen towels

rolling pin

griddle

Cooking instruction summary:

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. Mix the flour and salt in a medium bowl. Using a wooden spoon, slowly stir in 2 cups warm water until a dough forms. Lightly flour a clean board, then turn the dough out onto it and knead until smooth, about 10 minutes. Transfer to a clean bowl and cover with a damp kitchen towel; let rest 20 minutes. Preheat a griddle over medium-high heat. Divide the dough into 8 balls. Using a rolling pin, roll out the balls on a floured board into rough 7-by-8-inch rectangles, about inch thick. Working in batches, cook the dough on the hot griddle until marked on the bottom, 1 to 2 minutes. Flip and grill until marked on the other side. Stack the flatbreads and cover with a kitchen towel up to 20 minutes before serving.

 

Step by step:


1. Make Guy's Flatbread (optional).


Make the rub

1. Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.


Prepare the wraps

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

2. 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.

3. Transfer to a cutting board.

4. 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.

5. Transfer to a cutting board.

6. Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce.

7. Roll up and wrap with parchment paper or foil to seal.

8. Mix the flour and salt in a medium bowl. Using a wooden spoon, slowly stir in 2 cups warm water until a dough forms. Lightly flour a clean board, then turn the dough out onto it and knead until smooth, about 10 minutes.

9. Transfer to a clean bowl and cover with a damp kitchen towel; let rest 20 minutes.

10. Preheat a griddle over medium-high heat. Divide the dough into 8 balls. Using a rolling pin, roll out the balls on a floured board into rough 7-by-8-inch rectangles, about inch thick. Working in batches, cook the dough on the hot griddle until marked on the bottom, 1 to 2 minutes. Flip and grill until marked on the other side. Stack the flatbreads and cover with a kitchen towel up to 20 minutes before serving.


Nutrition Information:

Quickview
1201k Calories
49g Protein
69g Total Fat
104g Carbs
59% Health Score
Limit These
Calories
1201k
60%

Fat
69g
107%

  Saturated Fat
22g
144%

Carbohydrates
104g
35%

  Sugar
9g
11%

Cholesterol
118mg
39%

Sodium
2049mg
89%

Get Enough Of These
Protein
49g
100%

Manganese
5mg
265%

Selenium
118µg
169%

Vitamin K
168µg
161%

Vitamin A
7761IU
155%

Vitamin B3
18mg
95%

Phosphorus
862mg
86%

Vitamin B6
1mg
86%

Fiber
17g
71%

Magnesium
236mg
59%

Vitamin B1
0.82mg
55%

Folate
175µg
44%

Iron
7mg
42%

Potassium
1440mg
41%

Zinc
5mg
36%

Vitamin E
5mg
36%

Copper
0.7mg
35%

Vitamin B2
0.53mg
31%

Vitamin B5
2mg
28%

Calcium
261mg
26%

Vitamin C
18mg
23%

Vitamin B12
0.93µg
16%

Vitamin D
0.34µg
2%

covered percent of daily need
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