Wednesday, September 28, 2011
These wraps all started with a cute little stand at our normal farmer's market (well, new normal since Brookline is a little too far these days). It was a nice little Indian place with free samples; free samples always compel John and I to stop. And, they had a very, very spicy dip for John to try. Of course, John being John, he didn't think it was that hot. I could tell right away. When something is very hot, John starts sweating profusely. Ugh, sorry for that mental image.
Anyway, we were talking to them for a few minutes and I saw massive pitas in the corner of their booth. I had to have them; when we got home, I immediately thought of making wraps but the only things in the house were chicken, bacon, and salad. It seemed like a winning combination to me and so our wraps were born.
Obviously if I say anything is cajun and put cajun seasoning on it, John will eat it whole-heartedly (and exclaim how much he loves it). That just makes it an obvious choice. We used a spiced mayo as well which (I think) really was the spicy finishing touch to the dish. It was also pretty delicious which is something I am usually hard-pressed to say about mayonnaise. We got the idea from a Food Network Magazine where they made cajun chicken sandwiches. Obviously we upped the ante adding the bacon.
Cajun Chicken Club Wraps
Serves: 2 (2 wraps)
2 chicken breasts
2 tablespoons cajun seasoning, divided
1/4 cup mayonnaise
4 slices bacon
1/2 cup shredded Mexican cheese blend (or Cheddar Cheese)
1/4 cup red onion, sliced
4 lettuce leaves (like romaine)
Cut the chicken breasts into small strips and toss with 1 tablespoon of cajun seasoning. Combine the reamining cajun seasoning with mayonnaise. Set aside. In a large skillet, cook the bacon until crispy. Cut each slice in half and set aside. In the same skillet, cook the chicken breasts about 10 minutes, until cooked through. Then, build the wraps. On each pita layer half of the mayonnaise, chicken strips, and bacon. Layer with shredded cheese. Top with red onion slices and lettuce leaves. Roll up the pitas and eat immediately.
Quick, and easy! The perfect dorm room dinner. Plus, these are delicious cold too; so, make extras and bring them for lunch the next day. My whole office was jealous!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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