Wednesday, June 29, 2011

Easy summer dinner

A while back Jon Polce organized a Wrap Party.  This came as a result of several arguments between him and Ryan as to whether wraps or sandwiches are better.  Jon is a wrap guy all the way.

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.

Picture of Creole Chicken Wraps Recipe
Photo from
I wanted to find the perfect wrap filling so I poured over my cookbooks and searched the internet.
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 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 to get the "real" recipe.  Guy Fieri's is a bit uses grilled flat bread, Maui onion, and you melt the cheese, but the way I did it worked out just fine too.


  1. That sounds delicious! I might just need to make those for us tonight!

  2. What a great idea! I hope you guys are enjoying summer in Due Santi...I loved the summertime there!