"Wraps filled to the brim with juicy, tender Cajun spiced chicken and a sweet chili sauce."
1 pound boneless chicken breast
10-inch flour tortilla shells
Light olive oil or cooking spray
Shredded red cabbage
Shredded cheddar cheese (or your favorite shredded cheese)
French fried onions
Cajun seasoning
Sweet chili sauce
Sour cream
Start your TG’s charcoal and get it to a temperature of 350°F.
Pound chicken breast with a meat tenderizer to uniform thickness (approximately ¾ -1” thickness).
Coat chicken breast with olive oil or cooking spray and apply a generous amount of Cajun seasoning on both sides.
Cook until the internal temperature reaches 165°F.
Remove chicken breast and slice into thin strips.
Place a few chicken strips on the flour tortilla shell.
Sprinkle with shredded cheese and red cabbage.
Drizzle sweet chili sauce over top and add the desired amount of sour cream.
Top off with French fried onions.
Wrap up and enjoy!