Garlic Parmesan Chicken Wrap
Ingredients
Chicken
boneless chicken breast (cubed)
900 g
oil
30 ml
salt
3 g
smoked paprika powder
2 g
red chili flakes
2 g
garlic powder
1.5 g
onion powder
1.5 g
black pepper
2 g
parmesan cheese (grated)
33 g
lemon juice
15 ml
parsley (chopped)
1 g
garlic (minced)
3 g
oil
30 ml
Garlic Parmesan Sauce
mayonnaise
110 g
Dijon mustard
3 g
red chili (seeded, minced)
15 g
parmesan cheese (grated)
25 g
roasted garlic
5 g
salt
2 g
black pepper
1 g
smoked paprika powder
2 g
lemon juice
10 ml
oil
5 ml
parsley (chopped)
1 g
water
15 ml
Salad
romaine lettuce (diced)
150 g
extra virgin olive oil
30 ml
salt
2 g
black pepper
1 g
lemon juice
20 ml
parmesan cheese (grated)
33 g
Assembly
tortilla wraps
5 piece
onions (diced)
80 g
tomatoes (diced)
100 g
Instructions
Marinate the chicken
In a bowl, combine chicken breast cubes with oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes and parsley. Mix until evenly coated.
Cook the chicken
Heat oil in a skillet over medium-high heat. Add chicken in a single layer with fresh garlic. Cook 6-8 minutes, stirring occasionally, until golden and fully cooked.
Finish chicken with cheese
Remove chicken from heat and toss with freshly grated Parmesan cheese and parsley.
Make the garlic parmesan sauce
Whisk together mayonnaise, minced red chili, Parmesan cheese, roasted garlic, smoked paprika, lemon juice, salt and pepper. Drizzle in oil and splash of water. Mix until smooth, then stir in chopped parsley.
Prepare the salad
In a bowl, combine diced romaine lettuce, olive oil, lemon juice, salt, pepper and grated Parmesan. Toss until evenly coated.
Assemble the wraps
Spread garlic Parmesan sauce on each tortilla. Add cooked chicken, salad, diced tomatoes and onions. Roll tightly into wraps. Optionally toast seam side down in a pan for extra crispness.
Original recipe
Storage
Best enjoyed fresh. Store components separately to maintain crispness. Reassemble before serving.
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