Garlic Parmesan Chicken Wraps

Ingredients

• 2 lb boneless chicken breast, cubed
• 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
• 0.5 tsp onion powder
• 1 tsp black pepper (for the chicken)
• 0.333 cup Parmesan cheese, freshly grated (for the chicken)
• lemon juice (a squeeze, for the chicken)
• 1 tsp fresh parsley, chopped (for the chicken and to toss with the cooked chicken)
• 0.5 tsp fresh garlic, minced (for cooking the chicken)
• 2 tbsp oil for cooking
• 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 (for the salad)
• 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 (for assembly)
• 0.5 cup tomatoes, diced (for assembly)

Steps

1. 1

   Place the cubed chicken breast in a bowl. Add the 2 tablespoons oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes, and chopped parsley. Mix until every piece of chicken is evenly coated.

2. 2

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

3. 3

   Heat the 2 tablespoons cooking oil in a large skillet over medium-high heat.

4. 4

   Add the marinated chicken to the hot 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 and parsley.

6. 6

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

7. 7

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

8. 8

   In a separate bowl, combine the diced romaine, olive oil, lemon juice, salt, pepper, and grated Parmesan. 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. Serve immediately, or toast the wraps in a pan seam-side down for extra crispness.

Notes

The source does not specify a chicken internal temperature or a precise quantity for salt, pepper, lemon juice, sauce oil, or water; add these to taste or consistency. The source lists 1–2 tablespoons lemon juice for the salad.

Nutrition per serving

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