🍽️ Louisiana-inspired · Sandwiches & wraps

Cajun Chicken & Cheddar Wrap

A toasted flour tortilla filled with spiced chicken, cheddar, crisp leaves, tomato, red onion and garlic mayonnaise.

The recipe

Ingredients

• Chicken:
• 150 g chicken breast — Cut into even, thin strips.
• 1 tbsp Cajun seasoning — Check the salt and chilli strength.
• 1 tbsp vegetable oil
• Wrap & filling:
• 1 large flour tortilla — About 25–30 cm diameter.
• 50 g white cheddar — Grated or thinly sliced; equivalent to the source’s approximate two slices.
• 20 g salad leaves — Washed, dried and shredded.
• 4 slices tomato — Thinly sliced.
• 15 g red onion — Thinly sliced.
• 1 tbsp garlic mayonnaise — Recipe 12 or a suitable commercial product.

Method

1. 1. Season the chicken: Coat the chicken strips evenly with the Cajun seasoning. Keep them on a separate board or plate from the salad ingredients.
2. 2. Cook through: Heat the oil in a frying pan over medium-high heat. Add the chicken in one layer and cook for about 4–6 minutes, turning, until browned and the thickest pieces reach 75°C. Transfer using clean utensils.
3. 3. Prepare the tortilla: Warm the tortilla briefly so it folds easily. Spread the garlic mayonnaise along its centre, leaving a border. Add the dry leaves, tomato and onion.
4. 4. Fill and fold: Add the cooked chicken and cheddar. Fold the sides inward, then roll tightly from the bottom, enclosing the filling.
5. 5. Toast: Place seam-side down in a clean, preheated press or frying pan. Toast for 2–3 minutes, turning if needed, until lightly crisp and the cheddar has softened.
6. 6. Serve: Cut diagonally and serve immediately. Do not use a knife or board that handled the raw chicken without cleaning it first.