Vegemite Charred Chicken Wrap (Printable)

Grilled chicken glazed with Vegemite, crisp veggies, and creamy sauce wrapped in warm tortillas for a bold, savory meal.

# 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 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. 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 to 7 minutes per side until nicely charred and cooked through to an internal temperature of 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 well blended.
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 fold.
06 - Lay out each tortilla flat. Spread a spoonful of the sauce along the center. Layer with spinach leaves, sliced cucumber, julienned carrot, red onion, and slices of charred chicken.
07 - Roll up each wrap tightly, tucking in the sides as you go. Slice in half on a diagonal and serve immediately.

# Expert Suggestions:

01 -
  • The Vegemite and honey combo creates a glaze that is salty, sweet, and completely addictive all at once.
  • Everything comes together in about half an hour, which makes it perfect for those nights when you want something bold without the effort.
  • The crunch of fresh vegetables against that charred chicken is the kind of texture contrast that keeps every bite interesting.
02 -
  • Go easy on extra salt in the marinade because Vegemite is already intensely salty and you can always add more later.
  • Do not skip the resting time for the chicken because slicing too early sends all those good juices running onto your board instead of into your wrap.
03 -
  • Sear the chicken on the highest heat your pan can handle for the best crust without overcooking the inside.
  • Spread a thin layer of extra Vegemite glaze directly on the tortilla before adding the sauce for an even bigger flavor punch.

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