Cajun BBQ Crunchwrap

Cajun BBQ chicken breast, crunchy tortilla chips in the middle, cheddar and a creamy Cajun-BBQ sauce to top off the perfect bite

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Cook: 30 Mins


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Preheat oven to 200°C/ 400°F.
Cover and bash your chicken breast until flat and approx 1” thick. Mix together olive oil, BBQ sauce, cajun seasoning in a small bowl, then marinade chicken breasts with BBQ Cajun mixture. Transfer chicken breast to baking dish and bake for 20 mins, until cooked through.
Mix together all Creamy Cajun BBQ Sauce ingredients until fully combined. Mix together all salad ingredients until fully combined.
Once chicken is baked, leave to rest for a few mins then slice into chunks.
To build your Crunchwrap, start with a heated tortilla, then add chicken breast in a circular shape, top that with cheddar cheese, then creamy sauce. Top that with a few tortilla chips, salad, salsa and finally piece of torn tortilla (this is so there are no holes in your crunchwrap). Pinch and fold edges of tortilla up to centre until they all meet in the middle and filling is enclosed within crunchwrap. Flip the crunchwrap on its head and toast for a 2 mins each on a medium heat.

Nutritional Info

 Per crunchwrap: 

Cals – 590 

Carbs – 50g 

Protein – 43g 

Fat – 23g 


Serves 3

For the Chicken:

  • 400g of chicken breast.
  • Tbsp of extra virgin olive oil.
  • 3 tbsp of BBQ sauce.
  • 2 tsp Cajun seasoning.

For the Creamy BBQ Cajun Sauce:

  • 75g of light soured cream.
  • 2 tbsp of light mayo.
  • 2 tsp of garlic powder.
  • Tsp of smoked paprika.
  • Tsp of cajun seasoning.
  • Tsp of bbq sauce.
  • Juice of 1/2 a lime.

For the salad Mixture:

  • A small bowl of lettuce - finely chopped.
  • A handful of fresh coriander - finely chopped.
  • A squeeze of fresh lime.

For the Crunchwrap:

  • 3 tortillas + 1 torn into smaller parts to build crunchwrap.
  • 40g of light cheddar - grated.
  • Tortilla chips, such as doritos (any flavour).
  • Salsa (optional).

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