Garlic Parmesan Chicken Wrap
Ingredients
Chicken
boneless chicken breast (cubed)
900 g
oil
30 ml
salt
1 tsp
smoked paprika powder
2 tsp
red chili flakes
1 tsp
garlic powder
0.5 tsp
onion powder
0.5 tsp
black pepper
1 tsp
parmesan cheese (freshly grated)
33 g
lemon juice
15 ml
parsley (freshly chopped)
1 tsp
garlic (minced)
1 tsp
oil
30 ml
Sauce
mayonnaise
120 ml
Dijon mustard
2.5 ml
red chili (seeded, minced)
1 piece
parmesan cheese (freshly grated)
25 g
roasted garlic
3 g
salt
1 tsp
black pepper
1 tsp
smoked paprika powder
1 tsp
lemon juice
15 ml
oil
15 ml
parsley (finely chopped)
1 tsp
water
15 ml
Salad
romaine lettuce (diced)
120 g
extra virgin olive oil
30 ml
salt
1 tsp
black pepper
1 tsp
lemon juice
30 ml
parmesan cheese (freshly grated)
33 g
Assembly
tortilla wraps
5 piece
onions (diced)
75 g
tomatoes (diced)
90 g
Instructions
Marinate the chicken
In a bowl, add chicken breast, oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes, and parsley. Mix well until the chicken is evenly coated.
Cook the chicken
Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer, add fresh garlic and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through.
Finish the chicken
Remove from heat and toss chicken with the freshly grated Parmesan cheese and parsley.
Make the garlic parmesan sauce
In a bowl, whisk together mayo, red chili, Parmesan cheese, garlic, smoked paprika, lemon juice, salt, and pepper. Drizzle in oil and add a splash of water, mixing until the sauce is smooth. Stir in chopped parsley and adjust seasoning to taste.
Prepare the salad
In a bowl, combine lettuce, olive oil, lemon juice, salt, pepper, and grated Parmesan cheese. Toss until evenly coated.
Assemble the wraps
Spread a generous layer of garlic Parmesan sauce over each tortilla. Add the cooked chicken, salad, tomatoes, and onions. If desired, add more sauce. Then, roll tightly into wraps.
Optional toasting
Toast the wraps in a pan seam side down for extra crispness.
Original recipe
Storage
Best eaten fresh. Sauce can be stored separately for up to 3 days.
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