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:
covered percent of daily need
