Creole Chicken, Tomato, and Romaine Lettuce Wraps

Ingredients:

For the Creole seasoning:

• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 2 tbsp paprika
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 teaspoon dried thyme
• 1 tsp chili powder (See the recipe for the chili pepper spice mix here)
• 1 tsp ground cumin (Roman caraway)

For the filling:

• 450 g skinless chicken breast fillet
• 4 flatbreads pitas
• 1 head of white sweet onion, cut into thin half rings
• 1 small head of red onion, cut into thin half rings
• 1 cup mayonnaise
• Vegetable oil, for greasing the grill
• 1 tbsp. grated mozzarella cheese
• 4 plum-shaped tomatoes, cut in half and sliced
• 8 romaine lettuce leaves

Preparation:

1. Prepare the seasoning: In a small bowl, combine sea salt, ground black pepper, paprika, garlic powder, cayenne pepper, thyme, chili pepper, and cumin.
2. Prepare the sauce: In a separate bowl, mix mayonnaise and 1 tablespoon of dry topping. Cover and refrigerate for a while.
3. Preheat grill or grill pan to medium heat.
4. Grill the flatbreads and meat: Grease the grill generously with oil. Place the flatbreads on the grill, then spread with sauce and sprinkle with mozzarella. Grill until charred, 1 to 2 minutes.
5. Brush the chicken breasts with 3 tablespoons of the sauce. Spray the grill with oil, place the chicken breasts on the grill, and grill until charred, about 6 minutes. Then flip and grill until cooked through, about 4 minutes. Transfer to a cutting board.
6. Wrap the wraps: Cut the chicken into cubes and place them in the center of each flatbread. Place slices of tomato, white and red onion, and leaves romaine lettuceThen roll the flatbread with the filling into a roll and wrap it in parchment paper or foil.