Garlic Parmesan Chicken Wrap

Ingredients

• 2 lb boneless chicken breast (Cut into cubes)
• 2 tbsp oil for marinating
• salt (To taste)
• 1 tsp smoked paprika
• 1 tsp red chili flakes
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp black pepper
• 0.333 cup Parmesan cheese (Freshly grated; used with the chicken)
• lemon juice (A squeeze, for the chicken)
• 1 tsp fresh parsley (Freshly chopped; for the chicken)
• 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; for the sauce)
• 1 tsp roasted garlic
• salt (To taste, for the sauce)
• black pepper (To taste, for the sauce)
• 1 tsp smoked paprika (For the sauce)
• lemon juice (A squeeze, for the sauce)
• oil (A drizzle, for the sauce)
• 1 tsp fresh 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 tbsp lemon juice (The source states 1–2 tbsp; use according to taste)
• 0.333 cup Parmesan cheese (Freshly grated; for the salad)
• 5 large tortillas (Wraps)
• 0.5 cup onions (Diced)
• 0.5 cup tomatoes (Diced)

Steps

1. 1

   Place the cubed chicken breast in a bowl. Add the marinating oil, salt, smoked paprika, garlic powder, onion powder, black pepper, lemon juice, red chili flakes, and chopped parsley. Mix 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.

5. 5

   Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.

6. 6

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

7. 7

   In a bowl, whisk together the mayonnaise, Dijon mustard, minced red chili, Parmesan, roasted garlic, smoked paprika, lemon juice, salt, and pepper.

8. 8

   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.

9. 9

   In a separate bowl, combine the diced romaine, olive oil, lemon juice, salt, pepper, and grated Parmesan. Toss until the lettuce is evenly coated.

10. 10

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

11. 11

    Divide the cooked chicken, dressed salad, diced tomatoes, and diced onions among the tortillas. Add more sauce if desired.

12. 12

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

Notes

The source gives no exact amount for several seasoning ingredients, the sauce oil, water, or lemon juice for the chicken and sauce. The salad lemon juice is written as 1–2 tablespoons. The source lists onion powder for the chicken but does not mention it in the written method; it is retained in the ingredient list.

Nutrition per serving

• main
• wrap
• chicken
• American
• high-protein
• pan-cooked
• fresh salad
• meal prep