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Spiced Chicken Wrap with Pineapple Salsa

Servings 4


Spiced Chicken

  • 4 chicken breasts half it to get 2 thinner pieces
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1 tsp carob powder optional
  • 1/4 tsp ground black pepper
  • Salt to taste
  • Zest of 1 lime
  • Juice of 1 lime
  • 3 tbsp olive oil

Pineapple Salsa

  • 1 red pepper diced
  • 1/2 pineapple diced
  • 2 shallot minced
  • 2 cloves garlic minced
  • 1/2 cup chopped cilantro
  • 1 tsp cumin powder
  • salt and black pepper to taste
  • 2 tbsp extra virgin olive oil or olive oil

To serve

  • 1 head romaine lettuce cored, rinse, and dried


  • In a bowl, mix in all the spices, lime zest, lime juice, and olive oil.
  • Place chicken into a zip lock bag or container, and pour spice mix over chicken.
  • Use your hands to rub the spice mix all over the chicken.
  • Marinate for 30 minutes or over night.
  • Bring to room temperature before pan frying.
  • Grease cooking pan placed over medium high heat.
  • Pan fry chicken for about 2 minutes each side or until nicely browned. Do it in batches.
  • Allow chicken to rest for 5-10 minutes before slicing into it.

Pineapple Salsa

  • Mix everything together in a bowl, and allow to sit for at least 20 minutes for the flavours to marry.

To serve

  • Place sliced chicken on romaine lettuce and spoon pineapple salsa over.