Thu, 28 April 2016
There are a number of elements to this dish but it is a great tasty option to enjoy at home, at work or at school.
4 tortilla wraps
4 breasts Cajun chicken (see below)
Mixed lettuce leaves
Sliced cucumber
2 tomatoes-sliced
1 red onion-sliced
2 tablespoons sweet chilli sauce
2 tablespoons mayonnaise
Mix together the sweet chilli sauce and the mayonnaise to form a nice spreading consistency.
Lay the tortilla wraps onto a flat work surface and spread lightly with the sweet chilli mayonnaise. Neatly arrange some lettuce leaves, sliced tomato, cucumber and red onion along the centre of the wrap and top with some of the cool sliced Cajun chicken. Neatly roll up the wrap, ensuring that it is nice and tight. Slice the wrap in half and then transfer to little parchment paper bags of tin foil. If desired serve a little extra sweet chilli mayonnaise on the side.
Cajun Chicken:
4 chicken breasts-sliced in half
1 level teaspoon of Cajun powder
1 dessertspoon of sunflower oil
Preheat the oven to 190C/375F/Gas Mark 5
Place chicken in a large clean bowl.
Sprinkle Cajun spice over the top.
Add oil and mix thoroughly to ensure that all the chicken is fully coated with the spice mixture. Place them on a flat baking tray lined with baking parchment and transfer them to the oven for approximately 20 minutes(depending on thickness) until they are fully cooked. Allow to cool completely at this stage.
