Garlic Parmesan Chicken Wrap
Ingredients
Chicken
Boneless chicken breast (cubed)
907 g
Olive 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
Fresh parsley, chopped
1 tsp
Fresh garlic, minced
0.5 tsp
Olive oil
30 ml
Garlic Parmesan Sauce
Mayonnaise
115 g
Dijon mustard
2.5 g
Fresh red chili, seeded and minced
15 g
Parmesan cheese, freshly grated
25 g
Roasted garlic
5 g
Salt
1 tsp
Black pepper
0.5 tsp
Smoked paprika powder
1 tsp
Lemon juice
15 ml
Olive oil
5 ml
Fresh 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
0.5 tsp
Lemon juice, freshly squeezed
30 ml
Parmesan cheese, freshly grated
33 g
Assembly
Large tortilla wraps
5 piece
Onion, diced
75 g
Tomatoes, diced
75 g
Instructions
Marinate the chicken
Combine chicken cubes with oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes, and parsley. Mix well.
Cook the chicken
Heat oil in a skillet over medium-high heat. Add chicken in a single layer with fresh garlic. Cook until golden brown and fully cooked.
Finish the chicken
Remove from heat and toss chicken with freshly grated Parmesan cheese and parsley.
Prepare the garlic parmesan sauce
Whisk together mayonnaise, red chili, Parmesan cheese, garlic, smoked paprika, lemon juice, salt, and pepper. Drizzle in oil and splash of water. Stir in parsley.
Make the salad
Combine lettuce, olive oil, lemon juice, salt, pepper, and grated Parmesan cheese. Toss until evenly coated.
Assemble the wraps
Spread garlic Parmesan sauce over each tortilla. Add cooked chicken, salad, tomatoes, and onions. Roll tightly into wraps.
Optional toasting
Toast the wraps in a pan seam side down for extra crispness if desired.
Original recipe
Storage
Wraps are best eaten fresh. Store components separately if preparing ahead.
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