This weekend while doing my freezer cooking I realized I had forgotten to buy the chili powder I needed to make some Spicy Chicken Strips. After a quick glance through my spice cabinet, I came up what I hoped to be a good substitution and cooked up some Cajun Chicken Strips* instead. The results: we like them even better than the Spicy Chicken Strips.
I love wraps and knew that a Cajun Chicken Wrap was in order. This makes a great quick lunch or dinner in a hurry.
To make these you’ll need:
1 whole wheat tortilla
2-3 Cajun Chicken Strips*(recipe below)
Remoulade Sauce (bottled or make your own)
Heat tortilla 10 seconds in microwave to soften. Heat chicken strips in microwave or skillet until warmed through. Top tortilla with chicken, lettuce, tomato & Remoulade Sauce. Wrap up and enjoy!
*Cajun Chicken Strips
This is a freezer cooking size recipe. It is enough chicken to fill a gallon size zip top bag.
Approx. 3 lbs. boneless, skinless chicken breasts
8 T. canola oil
3 T. Cajun seasoning
1 T. garlic powder
1/2 T. onion powder
1 tsp. salt
Place oil, Cajun seasoning, garlic powder, onion powder and salt in gallon size zip top bag. Add chicken, zip closed and message spices and oil into chicken. Place in refrigerator to marinate for at least 15 minutes, longer if possible.
While chicken is in marinade, preheat oven to 400 degrees. Remove bag from refrigerator and pound chicken thin(ish) while still in bag. Place chicken in two 13×9 inch baking dishes coated in cooking spray. Bake at 400 degrees for 20-25 minutes, until 165 degrees internal temperature is reached.
Let chicken cool a bit and then slice into thin slices. Once cooled, place sliced chicken on baking sheet sprayed with cooking spray and place in freezer. Once frozen, place chicken strips in zip top bag or freezer container and toss in the freezer.