Recipe for Cajun Chicken Wraps – make ahead of time and throw together for the perfect weekday lunch
10 ml (2 t) salt
12.5 ml (2.5 t) paprika
5 ml (1 t) black pepper
5 ml (1 t) cayenne pepper
5 ml (1 t) dried oreganum
5 ml (1 t) dried thyme
Cajun Buttermilk Marinade:
250 ml (1 C) buttermilk
10 ml (2 t) Cajun spice
2 cloves garlic, crushed
400 g chicken breast fillets
oil for frying
1 cucumber, grated
500 ml (2 C) plain Greek-style yoghurt
1 large garlic clove, crushed
15 ml (1 T) mint leaves, finely chopped
30 ml (2 T) fresh lemon juice
salt and coarsely ground black pepper
to serve : 4 ready prepared wraps, washed baby lettuce, fresh coriander, limes
To make the Cajun spice, simply mix all the ingredients together.
Add 10 ml (2 t) of the Cajun spice to the buttermilk. Add the garlic and mix well.
Add the sliced chicken breast fillets to the buttermilk marinade and allow to stand for at least 1 hour.
To make the tzatziki, place the grated cucumber on a clean tea towel.
Place the tea towel into a colander and leave to stand for a few minutes.
Squeeze the cucumber in the tea towel to remove all excess moisture.
Place the cucumber into a bowl. Add the yoghurt, garlic, mint, and lemon juice and mix well. Season to taste. Refrigerate until serving.
Remove the chicken from the marinade and allow any excess to drip off.
Heat some oil in a non-stick frying pan and fry the chicken strips in batches until cooked through.
To serve, heat the wraps as per package instructions.
Fill with lettuce and chicken strips. Serve with coriander , fresh limes and the tzatziki.
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor