Cajun chicken wrap

Cajun chicken wrap

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  • 2
  • Easy
  • Fat conscious
  • 20 minutes
  • 5 minutes
  • Secateurs Chenin Blanc 2010


  • 2 flattened skinless chicken breasts
  • sunflower oil for frying
  • salt to taste
  • raw peanuts a handful
  • 2 flour tortilla wraps (plain or multiseed)
  • 250 g creamed cottage cheese
  • salad greens e.g. babyspinach, rocket and watercress
  • For the Cajun spice:
  • 1 T black peppercorns
  • 1 T mustard seeds
  • 2 T paprika
  • 1 T dried thyme
  • 1 T dried oregano
  • 1 T chilli powder or cayenne pepper

Cooking Instructions

Coat the chicken with the Cajun spice. Fry in a hot pan in a little oil until cooked through, turning once only. Remove and season.

Fry the peanuts in the same pan.

Warm the wraps and spread with cheese. Top with greens, sliced chicken, peanuts and wrap.

To make the Cajun spice, dry fry the peppercorns and mustard seeds until the latter pops.

Grind using a mortar and pestle and mix with the remaining ingredients.

Cook’s note: In a hurry? Use Woolworths’ ready-made Cajun seasoning.

This recipe was created by TASTE reader Dirk Lucas for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

TASTE Recipe by: TASTE
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