Vegemite Charred Chicken Wrap (Printable)
Succulent Vegemite-glazed grilled chicken with crisp vegetables and creamy sauce in a warm tortilla wrap.
# 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 freshly ground black 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 small red onion, thinly sliced
→ Creamy Dijon Sauce
13 - 4 tbsp mayonnaise
14 - 1 tsp fresh lemon juice
15 - 1 tsp Dijon mustard
# How To Make It:
01 - In a mixing bowl, whisk together the olive oil, Vegemite, honey, minced garlic, smoked paprika, and a generous pinch of salt and pepper until smooth and well combined.
02 - Coat the chicken pieces evenly with the Vegemite marinade, ensuring all surfaces are covered. Allow to marinate for at least 15 minutes at room temperature, or cover and refrigerate for 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 on the outside and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a small bowl, stir together the mayonnaise, fresh lemon juice, and Dijon mustard until fully blended. Set aside.
05 - Warm the flour tortillas or flatbreads in a dry skillet over medium heat for about 30 seconds per side, or microwave briefly until pliable and easy to fold.
06 - Lay each warm tortilla flat on a work surface. Spread a generous spoonful of the Dijon sauce along the center. Layer with baby spinach, sliced cucumber, julienned carrot, red onion, and sliced charred chicken.
07 - Fold in the sides of each tortilla, then roll up tightly from the bottom to form a secure wrap. Slice in half on a diagonal and serve immediately.
# Expert Tips:
01 -
- The Vegemite and honey combination creates a glaze that is deeply savory with just enough sweetness to keep you chasing the next bite.
- Everything comes together in about half an hour, which makes this feel like a weeknight secret weapon rather than a project.
02 -
- Vegemite is extremely salty, so taste the marinade before adding any extra salt. I learned this the hard way after an entire batch came back practically inedible.
- Do not skip the resting time after grilling. Slicing into the chicken right away lets all those juices escape and you end up with drier meat.
03 -
- Cook the chicken on slightly higher heat than you think you need. The charring is not a side effect here, it is the whole point, and those dark edges are where the Vegemite magic concentrates.
- Warm your tortillas right before assembling, not before you start cooking the chicken. Cold tortillas crack and warm ones that sit too long dry out.