These quick and easy cajun chicken wraps are made with tender seasoned chicken thighs and combined with some crisp veggies, cheese and a sauce with just the right amount of heat.
The wraps by themselves can be served for lunch or a light supper. If you add some rice or other side dish and an extra veggie, you'll have a complete meal that is ready under 30 minutes. I've listed some ideas at the end of the post for some great recipes to go along with these wraps.
Or you could easily cook the seasoned chicken, slice it and freeze in individual containers and use the chicken for a meal prep. You can make more wraps as you need or it can be added to a stir fry, taco or salad.
Some other chicken recipes with lots of flavor:
Ingredients
Recipe Additions & Substitutions
- If you don't love chicken thighs, you can use sliced chicken breasts or tenders.
- Pepper Jack cheese has a nice spicy flavor that goes well with these wraps. But you can choose plain Monterey jack cheese or another of your favorites.
- Instead of cherry tomatoes, you can use sliced tomato. Make sure they are firm, not too soft, so they hold together in the wrap.
- Romaine can be substituted with Iceberg, Butter lettuce or spinach if you prefer.
- Adjust the seasoning for your family's taste. If you like it milder, add less chili powder or cayenne. And you can add other seasonings instead such as Italian seasonings.
How to make a Cajun Chicken Wrap
Step 1: Heat oil in skillet. Mix spices and press onto both sides of chicken. Cook chicken thighs about 10 minutes until they register 165°F.
Step 2: Prep the vegetables and cheese to make the wraps.
Step 3: Slice the thighs into strips. Fill the wraps with lettuce, tomatoes, onion. Add cilantro and shredded cheese. Drizzle the sauce over ingredients and serve wraps.
Make the Cajun Sauce
Mix together the mayonnaise, chili sauce, vinegar, lemon juice, chili powder, onion powder, salt and pepper. Whisk well to combine. Taste for seasoning and adjust as needed. Store in refrigerator until ready to serve.
Just a FYI, even though I always prepare homemade, there are plenty of sauces available at the grocery stores. If you want to save some time, pick up your favorite.
Leftover sauce can be used as a salad dressing, a sauce for grilled vegetables, or to top burgers. Store covered in the refrigerator for about 3 days.
Recipe Tips
- I prefer cooking the thighs whole before slicing. They seems to stay juicier than slicing them before cooking.
- When you cook the chicken, don't turn it for at least 5 minutes. That gives the thighs a chance to get a nice browned sear on them, which adds to the deep flavor.
- Let the chicken rest for 5 to 10 minutes before slicing or chopping it. This helps keep the juices inside the chicken.
- If you shred your own cheese, you'll find it easier if you put the block of cheese in the freezer for about 20 minutes before you shred. You can also give the grater a very light spray of non stick cooking spray.
- I usually heat the tortillas for a 1-2 minutes in the toast oven to give them a little body and will hold up to the ingredients better. You can also lightly saute them in a fry pan.
What to serve with Spicy Chicken Wraps
We served our wraps with a Mexican-inspired rice. I just made some white rice and combined with some seasoned butter. (Melt some butter and stir in your favorite spices such as paprika, chili powder, onion powder, oregano and thyme). A little seasoning goes a long way for the rice.
I also made a quick corn salad. I use a can of sweet corn, some salsa and chopped jalapeños.
Because I eat mostly low carb, I served mine with some cauliflower rice, mixed with the same seasoned butter. You can also make some charred broccoli or green beans to go along. If you want to keep the veggies on theme, try my Mexican green beans with lots of flavor!
If you tried this Cajun chicken wrap and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Nutrition is an estimate from Nutrifox.com
Cajun Chicken Wrap
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
These quick and easy cajun chicken wraps are made with tender seasoned chicken thighs and combined with some crisp veggies, cheese and a sauce with just the right amount of heat.
Ingredients
Cajun chicken wrap
- 1.5 pounds boneless chicken thighs or boneless breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning *
- 4 Low Carb Mission tortillas *
- 1 cup cherry tomatoes, sliced in half or medium tomato, chopped
- 1 small red onion, sliced in long slivers
- 3 leaves Romain lettuce, loosely chopped
- 1 cup shredded Pepperjack cheese
Cajun Sauce
- ⅓ cup mayonnaise
- ¼ cup sweet chili sauce ( we used sugar free)
- 2 teaspoons white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cilantro, chopped
Instructions
- Prepare sauce: Combine ingredients in small bowl. Whisk together until well combined. Taste for seasoning, adjust as needed. Cover and refrigerate until ready to serve.
- Heat a large skillet over medium heat. Add the oil.
- Mix seasonings together in a bowl and place chicken thighs in bowl. Stir to cover chicken.
- Place chicken in skillet and cook on each side for at least 5 minutes. Test with an internal meat thermometer. It is done at 165°F.
- Remove to plate, let cool for 5 minutes. Then cut chicken into 2 inch long slices.
- Prepare vegetables, shred cheese if using fresh. Chop cilantro.
- Lightly heat tortilla wraps for a minute either in a toaster oven or fry pan.*
Notes
*If you don't have Cajun seasoning, mix 1 teaspoon paprika, ½ teaspoon each salt, black pepper, cayenne and garlic powder.
* I use low carb sun-dried tomato flavor, Mission brand. You can use any brand you prefer.
*Store leftover chicken and wrap ingredients separately in an airtight container in the refrigerator for up to 3 days. Freeze the chicken in an airtight container for up to 3 months. Defrost overnight in the refrigerator. Serve cold or reheat in microwave or skillet.
Nutrition
- Serving Size: 1
- Calories: 404
- Sugar: 1.5g
- Sodium: 649mg13
- Fat: 13g
- Carbohydrates: 6.4g
- Protein: 36g
- Cholesterol: 120mg
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