Cajun Chicken Remoulade Arepa — Po'Boy-Style Handheld
Category: On-the-Go | Ready in 15 minutes | Serves 1 adult or 2 kids | Naturally gluten-free
What You Need
- 2 Zavor & Co gluten-free arepas
- 2 chicken thighs, sliced
- 1 tbsp Cajun spice blend
- 3 tbsp remoulade (mayo + mustard + pickle + paprika)
- A few lettuce leaves
How to Make It
- Toss the chicken with the Cajun spice; sear in a hot pan until blackened at the edges and cooked through, 8 minutes.
- Cool slightly, then toss with the remoulade so it's well coated.
- Warm the arepas in the toaster on high, 2-3 cycles.
- Pile the chicken and lettuce on one arepa.
- Close, press, wrap in paper.
About This Recipe
Remoulade — a mustardy, paprika-tinged mayo with pickle — is the sauce that defines a Louisiana po'boy. Blackened Cajun chicken bound in it makes a pressed sandwich with all that flavor, held together tight.
Keep Your Freezer Stocked for Busy Days
These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.
