So, apparently they say that summer bodies are made in winter. If I look back at your favourite posts this winter, our bodies are currently looking a bit like this Brioche and Honeycomb Butter, feeling a little like this Peanut Butter Mousse Cake, tasting a bit like this South African Caramel Malva Pudding and we are showing it all off proudly like Marco Pierre White’s Spaghetti Carbonara.
Now I have had a little think, and if we eat a little bit more responsibly for the next four weeks, we could just bring about some change before the rising temperatures force us out of our schloomfy pants and into those leg revealing summer shorts. Now of course I do realise that this is the dietary equivalent of cramming the night before an exam, but Friends, we really must try. Yes, really.
To kick start making better choices, today’s recipe for these Cajun Chicken Wraps contains absolutely no sugar. Do you see that? We are winning already. It also contains absolutely no chocolate. How easy is this?
I will concede that this recipe does in fact contain actual wraps which I know fall into that dreaded carbohydrate category. In my defense though, I simply suggested that we eat more responsibly, which should in no way suggest that I think we should all go stark raving mad. Feel free to ditch the wrap if it offends.
I contemplated calling this recipe “Cajun Style Chicken Wraps” because the result is not as hot and fiery as the title Cajun Chicken Wraps might suggest. Finding myself at a loss trying to decide what exactly Cajun Style might imply, I stuck with the latter. I am obliged to add that the buttermilk marinade, which as you may remember accomplishes the tenderest of chicken, also cools the fire of the Cajun spice considerably. Feel free to add as much, or as little as you prefer.
I wrote once about how tzatziki is a firm favourite around here so of course adding it to this Cajun Chicken Wrap was a rather thoughtless act, but one which worked perfectly. I would absolutely not make this wrap without it. As the recipe stands, it passed the fire test for Pretty Girl, who despite having being born in Durban, possesses none of its inclination for fiery food.
In the spirit of Spring and making good choices I am trying to pin healthy and beautiful looking dishes and drinks onto my new Spring Board on Pinterest. I think a few desserts may have snuck on there – much like me its a work in progress.
Follow Sam Taylor // Pomegranate Days’s board Spring // on Pinterest.
- 10 ml (2 t) salt
- 12.5 ml (2.5 t) paprika
- 5 ml (1 t) black pepper
- 5 ml (1 t) cayenne pepper
- 5 ml (1 t) dried oreganum
- 5 ml (1 t) dried thyme
- 250 ml (1 C) buttermilk
- 10 ml (2 t) Cajun spice
- 2 cloves garlic, crushed
- 400 g chicken breast fillets
- oil for frying
- 1 cucumber, grated
- 500 ml (2 C) plain Greek-style yoghurt
- 1 large garlic clove, crushed
- 15 ml (1 T) mint leaves, finely chopped
- 30 ml (2 T) fresh lemon juice
- salt and coarsely ground black pepper
- To make the Cajun spice, simply mix all the ingredients together.
- Add 10 ml (2 t) of the Cajun spice to the buttermilk.
- Add the garlic and mix well.
- Add the sliced chicken breast fillets to the buttermilk marinade and allow to stand for at least 1 hour.
- To make the tzatziki, place the grated cucumber on a clean tea towel.
- Place the tea towel into a colander and leave to stand for a few minutes.
- Squeeze the cucumber in the tea towel to remove all excess moisture.
- Place the cucumber into a bowl.
- Add the yoghurt, garlic, mint, and lemon juice and mix well.
- Season to taste.
- Refrigerate until serving.
- Remove the chicken from the marinade and allow any excess to drip off.
- Heat some oil in a non-stick frying pan and fry the chicken strips in batches until cooked through.
- To serve, heat the wraps as per package instructions.
- Fill with lettuce and chicken strips. Serve with coriander , fresh limes and the tzatziki.