Vegemite Charred Chicken Wrap (Printer-friendly)
Grilled chicken glazed with Vegemite, crisp veggies and creamy sauce in a warm tortilla.
# What You Need:
→ Chicken & Marinade
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 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 lemon juice
15 - 1 tsp Dijon mustard
# How to Make It:
01 - In a mixing bowl, whisk together olive oil, Vegemite, honey, minced garlic, smoked paprika, salt, and pepper until well combined.
02 - Coat chicken pieces evenly with the Vegemite marinade. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate up to 4 hours for deeper flavor penetration.
03 - Heat a grill pan or barbecue over medium-high heat. Grill chicken for 6–7 minutes per side until nicely charred and cooked through (internal temperature reaches 165°F). Let rest for 5 minutes, then slice thinly against the grain.
04 - In a small bowl, combine mayonnaise, lemon juice, and Dijon mustard. Stir until smooth and set aside.
05 - Warm tortillas or flatbreads in a dry skillet over medium heat or microwave for 15–20 seconds until pliable.
06 - Lay out each tortilla flat. Spread a generous spoonful of sauce along the center. Layer with spinach, cucumber slices, julienned carrot, red onion, and sliced charred chicken.
07 - Fold in the sides of each tortilla, then roll up tightly from the bottom. Slice in half on a diagonal and serve immediately.
# Expert Tips:
01 -
- That Vegemite glaze creates a deep savory crust on the chicken that nothing else can replicate, and it takes almost zero effort.
- Everything comes together in about half an hour, which makes this a weeknight dinner you will actually look forward to.
02 -
- Do not skip the resting step after grilling because slicing too early means all those juices end up on your board instead of inside the wrap.
- Start with less Vegemite than you think you need because you can always add more to the next batch but you cannot take it away once it is on.
03 -
- Use chicken thighs instead of breasts if you want that juicy tender texture because the extra fat keeps everything moist even if you accidentally overcook by a minute.
- Brush a thin layer of the reserved marinade onto the chicken during the last minute of grilling for an extra sticky caramelized finish.