Paleo Blackened Chicken Wraps
Paleo, Keto, Low-Carb, Dairy-Free, Gluten-Free, Minimal Ingredients, Easy
Enjoy extra family time tonight with these 10-minute Paleo blackened chicken wraps. These are perfect for quick dinners and lunches when your time and patience is short.
Quick tip before you jump into the recipe, the seasoning has a hint of spice that may be too much for a young child’s palate. Don’t worry! You can still make these chicken tenders the same way, minus all the spices! Or if you are ‘bored’ of the blackened chicken flavor, swap out some of the spices to make new flavor profiles!
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your blackened chicken wraps turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Blackened Chicken Wraps
This deliciously mouth-watering chicken is perfectly seasoned with staple spices from your pantry.
1. Heat a cast-iron skillet over medium-high heat until hot (about 10 minutes) and lightly spray with coconut oil.
2. In a small bowl combine, garlic powder, coriander, onion powder, oregano, chili powder, paprika, black pepper, and sea salt.
3. Generously season both sides of chicken tenders and place into the preheated large skillet for 4 to 5 minutes or until the edged are fully oblique.
Tip: Place chicken tenders into a sealable bag and add the seasoning. Gently shake until chicken tenders are coated for an easy all-over application.
4. Flip the chicken tenders and continue to cook for an additional 4 to 5 minutes or until the inside is no longer pink and internal temperature reads 165 degrees.
5. Remove chicken from the skillet and place onto a plate and rest for an additional 5 minutes before wrapping in lettuce or serving.
Tip: Leftover chicken can be used in other dishes that call for precooked chicken (like my favorite chicken pot pie) or topped over your favorite salad!
How to Wrap Your Paleo Blackened Chicken Wraps
There is no right or wrong way to wrap your blackened chicken tenders! My favorite go-to is romaine lettuce, homemade mayo, and sliced onions. There are so many possibilities! Another option is wrapping your chicken in coconut wraps; they provide a mess-free and sweet flavor to tone down the spice.
How to Store Paleo Blackened Chicken Wraps
Blackened chicken can be stored in an airtight container in the refrigerator for up to 3 to 5 days. Leftovers are perfect for quick lunches, adding to any meal, or topped over your favorite salad.
Essential Equipment for Making Paleo Blackened Chicken Wraps
Cast Iron Skillet – Everyone should own at least one cast-iron skillet. They are perfect for all your cooking (and baking) needs and produce flavorful and moist meals.
More Paleo Chicken Dishes
Paleo Chicken Nuggets – These nuggets aren’t just for the kids!!
Caribbean-Spiced Chicken Wings – Take your taste buds on a vacation with this Caribbean inspired dish!
Creamy Tuscan Chicken Skillet – This one-pan skillet meal is perfect for busy nights and for those looking to escape to the Mediterranean.
Basic Staples for Making Paleo Blackened Chicken Wraps
Chicken Tenders – For most of us hunting down or raising our own chicken is out of the question, so the next best option is purchasing locally pastured raised chickens. You can typically find pastured raised chickens at farmer’s markets, co-ops, local farms, and butchers.
Quality Spices – The majority of the ingredients in this dish can be found in a well-stocked Paleo pantry! My favorite spice brand is Simply Organic.
- Cast Iron Skillet
- Heat a cast-iron skillet over medium-high heat until hot (about 10 minutes) and lightly spray with coconut oil.
- In a small bowl combine, garlic powder, coriander, onion powder, oregano, chili powder, paprika, black pepper, and sea salt.
- Generously season both sides of all chicken tenders and place into the preheated large skillet for 4 to 5 minutes or until the edges are fully oblique.
- Flip the chicken tenders and continue to cook for an additional 4 to 5 minutes or until the inside is no longer pink and internal temperature reads 165 degrees.
- Remove chicken from the skillet and place onto a plate to rest for an additional 5 minutes before wrapping in lettuce or serving.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.