Cajun Chicken Wraps
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.
Servings: 4
Calories: 816kcal
Ingredients
Cajun Chicken Thighs
- 2 tablespoon mayo
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon cayenne pepper
- 1 tablespoon 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
Creamy Dressing
- ½ cup mayo
- 1 large spoonful sour cream
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon 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
Instructions
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.
Creamy Dressing
- 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.
Nutrition
Calories: 816kcal | Carbohydrates: 55g | Protein: 43g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 1687mg | Potassium: 889mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2755IU | Vitamin C: 12mg | Calcium: 229mg | Iron: 5mg
