The idea for the party was simple; basically it was a wrap buffet. We provided the side dishes and tortillas and each guest brought a different wrap filling. It was a huge success. Kudos to Jon for the idea.
|Photo from Foodnetwork.com|
I came with Guy Fieri's Creole Chicken Wraps.
OH MY GOSH! They are so good and super easy. I have made them several times since for dinner, for lunch, for snacks, you name it. The Creole Mayo is out of this world and can be used on ANYTHING.
(I actually just had a tuna sandwich with the Creole Mayo spread on the bread...my mouth is still watering. Oh! and it's really good mixed with Ranch.)
As with most recipes I had to adjust for being in Italy. Here's how I made them...
For the Rub:
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Sea salt and freshly ground black pepper
For the Wraps:
- 1 cup mayonnaise
- 1 pound skinless, boneless chicken breasts pounded to an even thickness
- Vegetable oil, for the grill / grill pan
- 4 tortillas
- 1 cup shredded mozzarella cheese
- 4 plum tomatoes, sliced
- 2 red onions, sliced
- 8 romaine lettuce leaves
Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.
Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.
Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.
Lay out a tortilla. Spread with creole mayo. Cube the chicken and arrange down the center of each tortilla. Top with the cheese, tomatoes, onions and lettuce. Roll up and wrap. Enjoy.
Go to foodnetwork.com to get the "real" recipe. Guy Fieri's is a bit fancier...it uses grilled flat bread, Maui onion, and you melt the cheese, but the way I did it worked out just fine too.