Making Cajun chicken wraps for my family of 9 || Recipe in description

This recipe serves 9, adjust to fit your family size

For the Chicken:

2½–3 lbs boneless skinless chicken thighs or breasts
3 tbsp Cajun seasoning
1 tbsp olive oil
Juice of 1 lemon (optional, for brightness)

Instructions:

Toss chicken with Cajun seasoning, olive oil, and lemon juice. Let marinate 20–30 minutes.

Grill, pan-sear, or bake at 400°F for 20–25 min until fully cooked.

Let rest 5–10 minutes, then slice thinly.

Homemade Flour Tortillas (Makes 10–12 tortillas)
(Double if you want extras)

Ingredients:

4 cups all-purpose flour
1½ tsp salt
6 tbsp lard
1½ cups warm water

Instructions:

Mix flour and salt in a bowl

Add oil or butter and mix until crumbly.

Slowly add warm water, mixing until a soft dough forms.

Knead 3–5 minutes until smooth. Rest for 20 minutes.

Divide into 10–12 balls. Roll each into an 10-12 inch circle.

Cook on a hot dry skillet for 30–45 seconds per side.

Cajun Ranch Sauce:

¾ cup mayo
¼ cup Greek yogurt
2 tbsp buttermilk or milk (to thin)
1 tbsp Cajun seasoning
1 tsp garlic powder
1 tsp lemon juice
Salt to taste

Whisk together and chill until ready to use.

Wrap Fillings (Customize to taste):

Shredded lettuce or spring mix
Diced tomatoes
Red onion slices or pickled onions
Shredded cheese (cheddar or pepper jack)
Avocado or guacamole (optional)

To Assemble the Wraps:

Warm tortillas slightly to make them pliable.

Spread Cajun ranch sauce on each tortilla.

Add sliced Cajun chicken and desired toppings.

Roll up tightly, burrito-style or in halves.

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