My girlfriend came across Bart cajun spice in the shop one day and thought it looked nice. No argument from me - cajun's delicious.
The instructions on the pack say to marinade chicken overnight in the spice mixed with oil, so that's what I did. I've just used one chicken breast between the two of us, cut up into thin strips.
When the time comes to cook, this is one of those meals that comes together quite quickly. I wanted to serve it with corn-on-the-cob . That takes longer than the other bits, so get that on the go first. Just unsheath the cobs (it's dead easy - if you just pull the leaves downwards, making sure to get the hairy bits with them, until they're bunched together at the bottom you can just snap the end off and the leaves all come away together) and fry them on all sides in oil and butter over a medium heat. They're noisy things to cook, as the water comes out of the corn into the hot oil.
Once they're going, cut an onion into slices and start that sweating in another pan.
When the onions are slightly soft, chop a red pepper up into slices and add that to the same pan.
We happened to have chilli peppers and mushrooms in the fridge, so they got chopped up and put in too.
In goes the chicken, which has been marinading in the fridge overnight, and since the strips are quite thin it should be done by the time the wraps are ready.
You can do them in the microwave if you've got one, but I prefer to use a pan. Just heat a dry non-stick pan - no oil - and heat the tortillas for about a minute on each side. You'll know they're done because then they fold easily to make your wrap. Dead easy. Also, it makes me happy in a kitchen-geek way to have all my frying pans in use at the same time!
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