Cajun Chicken Wraps

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Cajun Chicken Wraps

This recipe was created in my restaurant “Poker Haven BB & Grill”, it was one of the most popular lunch wraps.  We had many compliments on it and a lot of repeat business.  I love the spice of the chicken, the little Cajun flare and the freshness of the rub along with the fresh vegetables and it is a winner.  Get a deck of cards and invite your friends over for a game of poker and serve up the wraps.  You will be a winner.

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Ingredients 

For the Rub:

• 4 tsp paprika
  
• 4 teaspoons garlic powder
  
• 2 teaspoon cayenne pepper
  
• 2 teaspoon dried thyme
  
• 2 teaspoon chili powder
  
• 2 teaspoon ground cumin
  
• 1 tsp ground black pepper
  
• 1 tsp salt
  

For the wraps:

• 1 cup mayonnaise
  
• 10 to 12 chicken tenders, depending on size
  
• Vegetable oil splash
  
• 1 cup shredded mozzarella cheese
  
• 6 mini tri colored peppers
  
• 2 plum tomatoes, slice
  
• 1 small red onion, sliced
  
• 8 romaine lettuce leaves
  
• 1 can corn drained
  
• 1 can black beans rinsed and drained
  

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Chicken

Ingredients

Wrap

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Directions

1. Make the rub: Mix all of the ingredients in a small bowl with 1 teaspoon salt and 1 teaspoon black pepper.
2. Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.
3. Place the chicken tenders in a large ziplock bag and dump in the rub. Shake and be sure all pieces are covered. Let sit at least 30 minutes.
4. Preheat a grill or grill pan to medium high.
5. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, adding the peppers and onions about 4 minutes. Transfer to a cutting board.
6. Place the corn and black beans in a pan and heat on low till hot, turn off.
7. Wipe the grill or pan clean and brush with more oil. Lay the wraps 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.
8. Cube the chicken and arrange down the center of each wrap. Top with the tomatoes, onions, peppers, corn and black bean mixture and lettuce. Roll up and wrap with parchment paper or foil to seal.

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