Vegemite Charred Chicken Wrap (Printable)
Grilled Vegemite-glazed chicken with crisp veggies and creamy sauce in a warm tortilla wrap.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 1 tbsp olive oil
03 - 1 tbsp Vegemite
04 - 1 tbsp honey
05 - 1 garlic clove, minced
06 - 1 tsp smoked paprika
07 - Salt and freshly ground black pepper, to taste
→ Vegetables & Wrap
08 - 4 large flour tortillas or flatbreads
09 - 1 cup baby spinach leaves
10 - 1 small cucumber, thinly sliced
11 - 1 small carrot, julienned
12 - 1/2 red onion, thinly sliced
→ Sauce
13 - 4 tbsp mayonnaise
14 - 1 tsp fresh lemon juice
15 - 1 tsp Dijon mustard
# Directions:
01 - In a mixing bowl, whisk together the olive oil, Vegemite, honey, minced garlic, smoked paprika, salt, and pepper until smooth and well combined.
02 - Coat the chicken pieces evenly with the Vegemite marinade, ensuring all surfaces are covered. Allow to marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor penetration.
03 - Preheat a grill pan or barbecue over medium-high heat. Grill the marinated chicken for 6 to 7 minutes per side until nicely charred on the exterior and cooked through to an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
04 - In a small bowl, stir together the mayonnaise, lemon juice, and Dijon mustard until smooth and creamy. Set aside.
05 - Warm the flour tortillas or flatbreads in a dry skillet over medium heat for about 30 seconds per side, or microwave in 10-second intervals until pliable and easy to fold.
06 - Lay each tortilla flat on a work surface. Spread a generous spoonful of the sauce along the center. Layer with baby spinach, sliced cucumber, julienned carrot, red onion, and slices of the charred chicken.
07 - Fold in the sides of each tortilla, then roll up tightly from the bottom to form a secure wrap. Slice in half diagonally if desired and serve immediately.
# Expert Tips:
01 -
- Vegemite sounds wild as a chicken glaze but it delivers a deep umami punch that soy sauce can only dream of.
- The whole thing comes together in about half an hour, which means weeknight dinner is sorted without breaking a sweat.
- That char on the chicken edges gives you smoky, sticky, sweet, and savory all wrapped into one messy, glorious bite.
02 -
- Do not skip the resting time for the chicken because slicing too early means all those beautiful juices escape and you end up with dry meat inside a wrap that deserves better.
- Thin tortillas warm better than thick ones, and if yours keep cracking no matter what, try wrapping the stack in foil and warming the whole bundle in the oven for two minutes.
03 -
- Brush a tiny extra dab of Vegemite mixed with honey onto the chicken in the last minute of grilling for a caramelized lacquer that will make you look like you know exactly what you are doing.
- Toast the wraps seam side down in the grill pan for thirty seconds after rolling so the outside gets lightly crisp and the whole thing holds its shape beautifully when you pick it up.