Garlic parmesan chicken wrap
Serves 5
Directions
- 1In a bowl, add chicken breast, oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes, parsley.
- 2Mix well until the chicken is evenly coated.
- 3Cover and marinate for 20–30 min.
- 4Heat oil in a large skillet over medium-high heat.
- 5Add the chicken in a single layer , and fresh garlic and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through.
- 6Remove from heat and toss chicken with the freshly grated Parmesan cheese and parsley.
- 7In a bowl, whisk together mayo, red chili, Parmesan cheese, garlic, smoked paprika, lemon juice, salt, and pepper.
- 8Drizzle in oil and add a splash of water, mixing until the sauce is smooth.
- 9Stir in chopped parsley and adjust seasoning to taste.
- 10In a bowl, combine lettuce, olive oil, lemon juice, salt, pepper, and grated Parmesan cheese.
- 11Toss until evenly coated.
- 12Spread a generous layer of garlic Parmesan sauce over each tortilla.
- 13Add the cooked chicken, salad, tomatoes, and onions.
- 14If desired, add more sauce.
- 15Then, roll tightly into wraps.
- 16Serve, or toast the wraps in a pan seam side down for extra crispness.
Ingredients
- 2 lb boneless chicken breast, cut into cubes
- 2 tbsp oil
- to taste Salt
- 1 tsp smoked paprika powder
- 1 tsp red chili flakes
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp black pepper
- 0.33 cups parmesan cheese, freshly grated
- Squeeze lemon juice
- 1 tsp parsley, freshly chopped
- 0.5 tsp fresh garlic, minced
- 2 tbsp oil for cooking
- 0.5 cup mayonnaise
- 0.5 tsp Dijon mustard
- 1 fresh red chili, seeded and minced
- 0.25 cup Parmesan cheese, freshly grated
- 1 tsp roasted garlic
- to taste Salt and pepper
- 1 tsp smoked paprika powder
- Squeeze lemon juice
- Drizzle oil
- 1 tsp parsley, finely chopped
- Splash water
- 2 cups romaine lettuce, diced
- 2 tbsp extra virgin olive oil
- to taste Salt and pepper
- 1 -2 tbsp lemon juice, freshly
- 0.33 cups freshly grated Parmesan cheese
- 5 large tortillas wraps
- 0.5 cup onions , diced
- 0.5 cup tomatoes, diced
Equipment
bowllarge skilletwhiskpan
Tips
- Cover and marinate chicken for 20-30 minutes for best flavor.
- Cook chicken until golden brown and fully cooked through, stirring occasionally.
- Adjust sauce seasoning to taste.
- For extra crispness, toast the wraps in a pan seam side down.
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