Cajun Chicken & Roasted Vegetable Wraps with Cajun Yogurt Dressing
Cajun Chicken & Roasted Vegetable Wraps with Cajun Yogurt Dressing
Ingredients
- Cajun Chicken
4 chicken breasts-sliced in half
2 level teaspoon of Cajun powder
2 dessertspoon of oil
- Roasted Vegetables
1 courgette-cut into lengths
1 ½ mixed peppers-cut into chunks
1 red onion-cut into chunks
12-16 cherry tomatoes-left whole
1 spoon oil
- Cajun & Mint Yogurt dressing
7floz/200ml Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
½ teaspoon Cajun powder
1 dessertspoon olive oil
Seasoning
1 dessertspoon of freshly chopped mint
- Other Ingredients
Tortilla Wraps
Salad leaves
Directions
- Cajun Chicken
- Preheat the oven to 180°C/350°F/Gas Mark 4
- 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 the chicken breasts onto a baking tray (lined with parchment paper) and transfer them to the oven for approximately 20-25 minutes (depending on thickness) until they are fully cooked
- Roasted Vegetables
- Place all the vegetables on a baking tray lined with baking parchment and drizzle with some oil. Season lightly with some salt and pepper
- Roast in the preheated oven (ideally whilst cooking the chicken) for 15-20 minutes, bearing in mind that they will continue to cook a little whilst cooling down. Once cooked pour into a medium sized bowl and allow to cool down
- Cajun & Mint Yogurt dressing
- Combine all ingredients together and store in the fridge until required
- Other Ingredients
- Lay the wraps onto a chopping board. Spread with the Cajun and mint yogurt. Place some lettuce leaves on top and then arrange the chicken (Sliced) and the roasted vegetables on top
- Warp these up tightly and serve immediately with some crisps or some salad garnish
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