January 31, 2012

Southwestern Blackened Chicken Spinach Wraps

I knew that my entire week was going to be really crazy, so I planned for quick meals each night.  This is one of my go-to recipes for a busy week night.  It can be made in 15 minutes, is tasty and the entire family will love it.  This would also be a nice addition to your Super Bowl Sunday parties.

Serves 4
Calories per serving:  400

  • 1 lb boneless, skinless chicken breast halves, cut into 1/2-inch thick strips
  • 1 large egg, lightly beaten 
  • 1/2 c bread crumb
  • 2 tbsp Cajun seasoning, or to taste, divided  
  • 3 tbsp vegetable oil 
  • 1 tomato, chopped 
  • 1 ripe avocado, chopped
  • 1/2 c corn
  • 1 c Mexican blend shredded cheese 
  • 2 c Iceberg lettuce, chopped 
  • Optional:  Sour cream 
  • Optional:  Hot sauce, to taste
  • 4 spinach wraps 


In a large, shallow bowl, combine the bread crumb and 1 1/2 tbsp of the Cajun seasoning.  Dip the chicken in the egg and then coat in the bread crumb mixture.

Heat oil in a large skillet over medium-high heat.  Add the chicken and cook on both sides until cooked through and blackened, about 3 to 5 minutes per side.  Remove the chicken and drain on paper towels.  Sprinkle the remaining Cajun seasoning over the chicken, or to taste.  

Stack the spinach tortillas between two damp paper towels and place on microwave-safe plate.  Microwave on high for 45 seconds.  

Arrange the wrap.  Place the blackened chicken, tomato, avocado, corn, cheese, lettuce and sour cream on top of a spinach wrap.  Drizzle hot sauce over all, to taste.  

Roll and enjoy!   

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