Vegemite Charred Chicken Wrap (Printable)
Succulent Vegemite-glazed chicken with crisp vegetables and creamy sauce rolled in a warm tortilla.
# What You'll 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
# Directions:
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, ensuring thorough coverage. Allow to 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 the marinated chicken for 6 to 7 minutes per side until nicely charred and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes before slicing 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 in the microwave for 15 to 20 seconds until pliable and easy to roll.
06 - Lay each tortilla flat on a work surface. Spread a generous spoonful of the sauce along the center. Layer with spinach leaves, cucumber slices, julienned carrot, red onion, and sliced charred chicken.
07 - Fold in the sides of each tortilla and roll up tightly from the bottom. Slice diagonally in half and serve immediately.
# Expert Tips:
01 -
- The Vegemite glaze sounds wild but delivers a deep umami punch that makes people close their eyes on the first bite.
- Everything comes together in about half an hour with zero fancy equipment.
- It converts even the most skeptical dinner guests who swear they hate Vegemite.
02 -
- Do not skip the resting step for the chicken because slicing immediately means all the juices run out and you end up with dry meat.
- Vegemite clumps if you add it straight to cold oil, so use room temperature ingredients and whisk with conviction.
03 -
- If the Vegemite flavor feels too strong on first taste, add an extra half teaspoon of honey to the glaze because sweetness is the bridge that makes it work for everyone.
- Press down gently with a spatula while grilling the chicken to ensure even contact with the pan and those beautiful dark marks.