Creole-style chicken, tomato and romaine wraps – A detailed recipe for cooking. Share with friends: 
Dish Photography: Andrew McCall Time: 50 min. Difficulty: Easy Quantity: 4 wraps Recipes use volumetric containers of volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
For Creole seasoning:
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp. l paprika
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp chili powder (mix of spices with chili recipe see here)
- 1 tsp ground cumin (Roman caraway)
For filling:
- 450 gr skinless chicken breast fillet
- 4 pita cakes
- 1 head white sweet onion, cut thin half rings
- 1 small red onion head, cut thin half rings
- 1 tbsp. mayonnaise
- Vegetable oil, for grilling
- 1 tbsp. grated mozzarella cheese
- 4 plum tomatoes, cut in half, and chop sliced
- 8 romaine lettuce leaves
Recipes with similar ingredients: chicken breast, pita, onion sweet, red onion, mayonnaise, mozzarella cheese, plum tomatoes, romaine lettuce, paprika, garlic powder, ground cayenne pepper, thyme, chili seasoning, cumin
Recipe preparation:
- Cook seasoning: mix in a small bowl of sea salt, ground black pepper, paprika, garlic powder, cayenne pepper, thyme, chili pepper and cumin.
- Prepare the sauce: mix mayonnaise and 1 in a separate bowl Art. l dry sprinkles. Cover and refrigerate on some time.
- Preheat grill or pan – grill to medium temperature.
- Fry flat cakes and meat on the grill: grease the grill with a large amount of oil. Put the tortillas on the grill, then spread sauce, sprinkle with mozzarella. Fry until characteristic marks, 1 – 2 min.
- Coat chicken breasts 3 tbsp. l sauce. Sprinkle the grill with oil, put the chicken breasts on the grill, and fry until marks appear, about 6 min Then turn over and fry until cooked, about 4 minutes Place on a cutting board.
- Wrap Up: Cut the chicken into cubes, and put in the middle of each cake. Put the tomato slices white and red onion and leaves romaine lettuce. Then wrap cake with filling in roll, wrap with parchment paper or foil.
