Call it a roll, call it a wrap, call it a frankie (Indian street-food term) or cut them into three portions like I did, and call them ‘Mini Cajun chicken wraps’. What’s in the name? That which you call a ‘Roll’, by any other name would taste just as delicious!
When we came abroad for the first time four years back, I didn’t know my way around salads, sandwiches or wraps at all. In fact, even using mayonnaise is not that common in Indian households. So, back then, when hubby told me that he wants to carry a light lunch to work, I had to rely on the internet to learn my way around these new kind of meals. I think I have got it now 😉 .. but even today, I stay constantly on a lookout for different kinds of sandwiches/wraps recipes, to make hubby’s lunch-box varied and fun.
Yesterday, I had some leftover spinach lying in my refrigerator and decided to make spinach tortillas for the wraps this time, instead of a plain one that I usually prepare. I always use whole-wheat flour to make my tortillas, but you can make them by using plain flour too.
The Cajun chicken filling that I am sharing today, is my absolute favorite! I use the Cajun seasoning from Schwartz brand and highly recommend it. It’s so good!
So, give this recipe a go and enjoy!
For the tortillas:
2 cups fresh spinach, washed.
1/4th cup water.
1.5 cups whole-wheat flour
2 tbsn plain flour
1 tbsn oil
A pinch of salt
For the Cajun chicken filling-
1 cup cooked and shredded chicken
3 tbsn mayonnaise
2 tbsn cream
1 tsp honey
1 tbsn cajun seasoning
Salt & pepper to taste
Toppings of your choice. I used onions, tomatoes, capsicum and grated carrot.
– In a bowl, put all the things stated under the Cajun chicken filling category except for the chicken, and combine into a smooth dressing. Taste and adjust the ingredients according to your personal preference.
– Toss in your chicken and mix well. Your yummy Cajun chicken filling for the wrap is ready! Set in the refrigerator to chill.
– In a pan, bring around 1/4 cup of water to boil. Toss in your spinach and blanch for around 5-6 minutes. Switch off the gas and let it cool.
– Extract the spinach from the pan and transfer to a blender. Blend into a smooth puree. Preserve the water in which spinach had been blanched.
– In a big bowl, put both of your flours, oil, salt and mix well.
– Pour in the spinach puree and knead into a soft, smooth dough. If needed, use a little preserved water as well, otherwise dispose off the water.
– Once the dough is ready, brush the surface with a little oil, cover with a damp cloth and rest the dough for around 15 minutes.
– To make a tortilla, take a big dough-ball out of your dough.
– Roll the dough-ball between your palms to smoothen it out and with a rolling pin, roll it into a thin, round circle. Sprinkle some dry flour on the kitchen surface while rolling, so that your tortilla doesn’t stick to it.
– Place on a hot frying pan. Heat on a medium flame till you see bubbles appearing and then flip.
– Spread some oil all over the surface.
– Flip again and spread oil on the other surface as well.
– Flip once or twice more till the tortilla seems evenly roasted from both the sides. Remove for the pan and transfer to a plate.
– Once the tortilla has cooled down a bit, spread your Cajun chicken filling generously on the surface, leaving about one inch of space on all the sides.
– Sprinkle the toppings of your choice. I used onion, tomatoes, grated carrot and sauteed bell-peppers.
– Sprinkle some salt and pepper on top of it, if you wish.
– Finally, roll the tortilla carefully and seal the end with a little mayonnaise.
– Cut in three parts and stick tooth-picks/cocktail sticks in each mini wrap.
Enjoy as a tea-time snack or as an appetizer for your next dinner party!
– This Cajun dressing goes very well with potatoes too, in the place of chicken.
– You can skip adding the toppings and your Cajun chicken wrap will still be as delicious.
– Do not prepare the tortillas too far in advance, as they tend to dry up quite fast.
– You can also serve the tortillas, the fillings and a variety of toppings seperately, for your guests to assemble their own wraps.
– You can substitute honey with a little sugar, but I will highly recommend that you use honey.