Garlic Parmesan Chicken Wraps

Ingredients

• 2 lb boneless chicken breast (Cut into cubes)
• 2 tbsp oil for marinating
• salt (To taste)
• 1 tsp smoked paprika powder (For the chicken)
• 1 tsp red chili flakes (For the chicken)
• 0.5 tsp garlic powder (For the chicken)
• 0.5 tsp onion powder (Listed in the chicken ingredients; not mentioned in the method)
• 1 tsp black pepper (For the chicken)
• 0.333 cup Parmesan cheese (Freshly grated; for tossing with the cooked chicken)
• lemon juice (A squeeze, for the chicken marinade)
• 1 tsp parsley (Freshly chopped; for the chicken and finishing the cooked chicken)
• 0.5 tsp fresh garlic (Minced; cooked with the chicken)
• 2 tbsp oil for cooking (For the skillet)
• 0.5 cup mayonnaise (For the sauce)
• 0.5 tsp Dijon mustard (For the sauce)
• 1 fresh red chili (Seeded and minced; for the sauce)
• 0.25 cup Parmesan cheese (Freshly grated; for the sauce)
• 1 tsp roasted garlic (For the sauce)
• salt (To taste, for the sauce)
• black pepper (To taste, for the sauce)
• 1 tsp smoked paprika powder (For the sauce)
• lemon juice (A squeeze, for the sauce)
• oil (A drizzle, for the sauce)
• 1 tsp parsley (Finely chopped; for the sauce)
• water (A splash, to thin the sauce)
• 2 cups romaine lettuce (Diced)
• 2 tbsp extra-virgin olive oil (For the salad)
• salt (To taste, for the salad)
• black pepper (To taste, for the salad)
• 1.5 tbsp lemon juice (The source states 1–2 tablespoons; 1.5 tablespoons is used as the midpoint estimate)
• 0.333 cup Parmesan cheese (Freshly grated; for the salad)
• 5 large tortillas (Wraps)
• 0.5 cup onions (Diced; for assembly)
• 0.5 cup tomatoes (Diced; for assembly)

Steps

1. 1

   Add the cubed chicken breast to a bowl with the marinating oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes, and chopped parsley. Mix thoroughly until every piece is evenly coated.

2. 2

   Cover the bowl and marinate the chicken for 20–30 minutes.

3. 3

   Heat the cooking oil in a large skillet over medium-high heat.

4. 4

   Add the marinated chicken to the skillet in a single layer, then add the minced fresh garlic. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.

5. 5

   Remove the skillet from the heat. Toss the cooked chicken with the freshly grated Parmesan cheese and parsley.

6. 6

   Whisk the mayonnaise, Dijon mustard, minced red chili, Parmesan cheese, roasted garlic, smoked paprika, lemon juice, salt, and black pepper together in a bowl.

7. 7

   Drizzle oil into the sauce and add a splash of water. Mix until smooth, then stir in the chopped parsley. Adjust the seasoning to taste.

8. 8

   Combine the diced romaine lettuce, olive oil, lemon juice, salt, black pepper, and grated Parmesan cheese in a bowl. Toss until the lettuce is evenly coated.

9. 9

   Spread a generous layer of garlic-Parmesan sauce over each tortilla.

10. 10

    Add the cooked chicken, dressed salad, diced tomatoes, and diced onions to each tortilla. Add more sauce if desired.

11. 11

    Roll each tortilla tightly into a wrap.

12. 12

    Serve the wraps immediately, or toast them in a pan seam-side down for extra crispness.

Notes

The source lists onion powder in the chicken ingredients but does not mention adding it in the written method; it has been retained in the ingredient list. The source also gives the salad lemon juice as 1–2 tablespoons; 1.5 tablespoons is represented as a midpoint estimate. Quantities for squeezes, drizzles, splashes, and seasonings to taste were not specified.

Nutrition per serving

• main
• wrap
• chicken
• skillet
• quick meal
• high-protein