Cajun Chicken Wraps are with made with chicken thighs cooked until slightly crispy in a spicy mayo marinade, topped with crunchy romaine, fresh tomatoes, and avocado in a whole wheat wrap. This dish comes together in just over 30 minutes with one pan and minimal prep.
Crispy Chicken Thighs
The chicken thighs are tossed in a marinade made with mayo and a handful of spices with a tiny bit of cider vinegar to balance out the mayo. The chicken and marinade are then added to a pan where it is cooked on both sides and roughly chopped in the pan.
Because of the fat in the chicken thighs, you don’t need to add any extra oil to the pan. The fat starts to render off and the chicken gets a little bit crispy.
You can either chop the chicken on a cutting board before adding it to the marinade or toss the chicken thighs in the marinade and chop it roughly in the pan after it starts to cook. Using a stiff spatula press down to chop the thighs in the pan. This only works if you have a non-stick pan. Chopping the chicken in a non-stick pan can damage the non-stick coating.
A creamy dressing is made with mayo and sour cream and a few spices: paprika, garlic powder, oregano, and black pepper. I have made dozens of versions of this dressing, changing the proportions of the mayo and sour cream, and even trying it with plain yogurt. Using primarily mayo with a scoop of sour cream is just the right balance. Adding a little bit of apple cider vinegar (acidity) helps to temper the richness of the dressing. If you don't have apple cider vinegar, use an equal amount of lemon juice.
In these wraps I add romaine lettuce for some crunch, fresh juicy tomatoes, and creamy avocado to pull it all together. I used cherry tomatoes because they are fresh and in season, but any tomatoes will work.
Whole Wheat Wraps
I love to use whole wheat tortillas rather than plain flour tortillas. Whole wheat tortillas are more flavorful, with a nicer texture than plain flour tortillas. However, feel free to use whatever you like best or have easy access to.
Typical cajun seasonings include cayenne pepper, garlic, paprika, and black pepper. This article on allRecipes discusses the cajun cuisine including its origins and spices, if you’d like to lean more.
Cajun Chicken Dinner, Skip the Wrap
An alternative to making cajun chicken wraps is to serve the chicken with brown rice and a green vegetable or salad to go with it. You can skip the wrap part altogether and use the dressing as a dipping sauce for the chicken. Another option is to spread the dressing on a piece of toasted hearty whole wheat or seeded bread and top with the chicken.
Making Cajun Chicken Thighs and Creamy Dressing
Combine the mayo, salt, smoked paprika, garlic powder, black pepper, onion powder, oregano, cayenne pepper, and apple cider vinegar in a large bowl.
Add the chicken thighs and toss to coat. Add to a large saute pan at medium heat and cook for 5-7 minutes on both sides.
If you are using a stainless steel pan, use a stiff spatula to chop the chicken in the pan. Otherwise chop the chicken before placing in the marinade. Do not use chop the chicken in a non-stick pan or it may damage the coating.
Continue to cook the chicken until the fat renders and they become slightly crispy, another 7-10 minutes.
To make the dressing, combine the mayo, sour cream, cider vinegar, black pepper, smoked paprika, garlic powder, oregano, and salt.
To assemble the wrap, warm the tortillas in the microwave, add a little bit of dressing, romaine, tomatoes, avocado, and cajun chicken. Wrap tightly and enjoy!
Cajun Chicken Wrap FAQ
The chicken and the dressing are slightly spicy, but still generally suitable for most kids.
Store the chicken in an airtight container in the fridge for up to 3 days. If using the chicken to make additional wraps, chop some fresh romaine, tomatoes and avocado for a fresh wrap.
What Can I Serve with Cajun Chicken Wraps?
I find that the best thing to serve with these wraps is a light and leafy green salad. They are a complete meal on their own, but a green salad would be a great addition. Also you can serve the chicken on its own (not in a wrap) with the dressing as a dipping sauce. In that case, a side of brown rice and a green vegetable or salad would be great on the side.
What Type of Wrap is Best?
Many different wraps or tortillas work well with this recipe. My personal preference is a medium-large whole wheat tortilla, but plain flour tortillas or half flour, half corn tortillas work well too.
What Can I Use Instead of Apple Cider Vinegar?
A good alternative to the apple cider vinegar is an equal amount of lemon juice.
If you're looking for other dinner recipes, you may love these:
Hot Honey Lemon Pepper Wings: Sweet, spicy, and crispy wings prepped overnight for an easy dinner or appetizer.
Crispy Chipotle Chicken Quesadillas: The most incredible chipotle sauce with chicken and Monterrey jack cheese in a crispy quesadilla.
New York Street Cart Chicken: Crispy chicken thighs served with pita bread, rice and peppers.
If you make these wraps, I'd love to hear from you and learn how it went. Leave a rating and a comment down below and let me know how it turns out! Your feedback means a lot!
Cajun Chicken Wraps
Cajun Chicken Thighs
- 2 tbsp mayo
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp cayenne pepper
- 1 tbsp apple cider vinegar
- 1-1½ lbs chicken thighs (diced, either in the pan while cooking or on a cutting board prior to cooking) ** see notes above and below re non-stick pans
- ½ cup mayo
- 1 large spoonful sour cream
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp oregano
- ¼ tsp black pepper (about 20 cranks)
- pinch salt
Wrap and Other Ingredients
- 8 whole wheat or regular flour tortillas
- 2 cups chopped romaine lettuce
- 1 cup diced tomatoes
- 1 avocado, thinly sliced
Cajun Chicken Thighs
- Combine the combine the mayo, salt, smoked paprika, garlic powder, black pepper, onion powder, oregano, cayenne pepper, and apple cider vinegar
- Add the chicken thighs (** see note above and below about chopping and non-stick pans) and toss to coat. Marinate for 30 minutes, or use immediately.
- Bring a large sauté pan to medium heat (4 on a scale of 10). Add the chicken, flattening each piece somewhat in the pan so that as much meat is exposed to the pan as possible. Cook undisturbed for 5-7 minutes. Flip over, flatten and leave undisturbed for another 5-7 minutes.
- Using a stiff spatula, roughly chop the chicken in the pan (do not do this in a non-stick pan or you may scratch the coating, only stainless steel. If using non-stick, dice the chicken before cooking). Continue to cook as you chop the chicken so that the chicken is fully cooked through, an additional 7-10minutes. Remove from heat.
- In a small-medium bowl, combine the mayo, sour cream, cider vinegar, black pepper, smoked paprika, garlic powder, oregano, and salt.
Assembling the Wraps
- Place the tortillas on a plate covered with a paper towel and microwave for 10-15 seconds to warm and soften.
- On each tortilla, add a small spoonful of the mayo sauce on the tortilla, top with chicken, romaine lettuce, tomatoes and avocado slices. Drizzle with additional sauce. Fold tightly and serve.