Cajun Chicken & Roasted Vegetable Wraps with Cajun Yogurt Dressing

Ingredients

Cajun Chicken

4 chicken breasts-sliced in half

2 level teaspoon of Cajun powder

2 dessertspoon of oil

Roasted Vegetables

1 courgette-cut into lengths

1 ½ mixed peppers-cut into chunks

1 red onion-cut into chunks

12-16 cherry tomatoes-left whole

1 spoon oil

Cajun & Mint Yogurt dressing

7floz/200ml Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

½ teaspoon Cajun powder

1 dessertspoon olive oil

Seasoning

1 dessertspoon of freshly chopped mint

Other Ingredients

Tortilla Wraps

Salad leaves

Cajun Chicken
Preheat the oven to 180°C/350°F/Gas Mark 4
Place chicken in a large clean bowl. Sprinkle Cajun spice over the top. Add oil and mix thoroughly to ensure that all the chicken is fully coated with the spice mixture
Place the chicken breasts onto a baking tray (lined with parchment paper) and transfer them to the oven for approximately 20-25 minutes (depending on thickness) until they are fully cooked
Roasted Vegetables
Place all the vegetables on a baking tray lined with baking parchment and drizzle with some oil. Season lightly with some salt and pepper
Roast in the preheated oven (ideally whilst cooking the chicken) for 15-20 minutes, bearing in mind that they will continue to cook a little whilst cooling down. Once cooked pour into a medium sized bowl and allow to cool down
Cajun & Mint Yogurt dressing
Combine all ingredients together and store in the fridge until required
Other Ingredients
Lay the wraps onto a chopping board. Spread with the Cajun and mint yogurt. Place some lettuce leaves on top and then arrange the chicken (Sliced) and the roasted vegetables on top
Warp these up tightly and serve immediately with some crisps or some salad garnish