creole chicken wraps

Hall of Fame!  It's definitely due to the sauce.  This time for the sauce I used half light mayo and half nonfat sour cream and it worked like a charm for a lower fat version. 

creole chicken wraps (Food Network Magazine, October 2011)
 For the Rub:
 2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon ground cumin
sea salt and freshly ground black pepper

For the wraps:
1 cup mayonnaise ( I used 1/2 cup light mayo)
1 pound skinless, boneless chicken breasts
vegetable oil for the grill
4 pieces flatbread (we sometimes use whole wheat pita pockets)
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 Maui onion, thinly sliced
8 romaine lettuce leaves

Make the rub; mix all the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper. Prepare the wraps: Whisk the mayo and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use. Preheat a grill to medium high. Toss the chicken with rub. Oil the grill; grill chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board. Wipe the grill clean and brush with more oil. Lay the bread dough on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board. Slice the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onion and lettuce. Roll up and wrap with parchment paper or foil to seal.