Blacked chicken wraps are perfect for lunch, dinner, or even game day snacks. Easy to make, these wraps are a delicious grilled chicken meal!
As much as I love sharing everything I cook with my readers, some things are just meant to be family secrets. My step-mom’s barbecue sauce for one, is a family tradition, stored on a stained index card passed down to her. Dad’s deep dish apple pie recipe, adapted from a newspaper clipping, turned yellow with age and finessed with his years of experimentation. My super simple cheese dip that I get constant compliments on at parties and gatherings – some things I just can’t bring myself to share.
Just like the perfect blackening seasoning we use for our blackened chicken. Yeah, that ones going to stay with us. What I can tell you about blackening seasoning is to play around. Even though I love the one we use on chicken, I have dabbled in other recipes, tweaking things here and there to see what I can come up with. But when I want something that I know is great, back to old faithful it is.
Blackened Chicken Wraps
- 2 chicken breasts
- 1 stick butter
- 1/2 cup blackened seasoning of choice
- 1/2 onion, sliced
- 1 red pepper, sliced
- 1 tbs olive oil
- sour cream
Heat a skillet or griddle on grill for at least 30 minutes over high heat. You want it smoking hot. (You can do this over your oven indoors, however there will be smoke when you begin the blackening process so have windows open and a fan on stand by to prevent any unnecessary or unexpected loud sirens warning of a fire).
Cut the chicken into strips. Melt the butter and dip the chicken in the butter and coat in the blackening seasoning. Place the chicken on the sizzling hot grill plate and cook 4 minutes, flip and cook for another 4 minutes or until cooked through.
Meanwhile, saute the onion and peppers in a small skillet.
In a tortilla place spinach, chicken strips, peppers onion and a dollop of sour cream. Maybe add a little cheese if your inner fat kid is feeling a little neglected.
Blacked chicken is also great in pasta dishes, plain or as a topping on pizza. I have yet to run out of ways to use this. It’s a great starting point for so many meals. Make this in large quantities so that you have plenty to experiment with for the next few days.
If you need a little inspiration, check out these blackening seasoning recipes for starters: