Seasoned Chicken Salad Wrap
Seasoned Chicken Salad Wrap
Ingredients
For the Seasoned Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons reddish-brown spice blend, (e.g., paprika, chili powder, garlic powder, onion powder, cumin)
- 1 teaspoon white powdered seasoning, (e.g., garlic salt, onion salt, or white pepper)
- cooking oil spray, as needed
- 1 tablespoon unsalted butter
For the Chicken Salad Assembly
- 2 cups green leaf lettuce, chopped
- 1/2 cup walnuts or pecans, crushed
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup creamy white dressing, (e.g., Caesar or ranch dressing)
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 4 large spinach or herb tortillas
Instructions
- 1
Lay out the four boneless, skinless chicken breasts on a sheet of plastic wrap. Season both sides generously with the reddish-brown spice blend and then sprinkle with the white powdered seasoning. Rub the seasonings into the chicken until evenly coated.
⏱️ 5 min
- 2
Spray a large skillet or frying pan with cooking oil spray and heat over medium-high heat. Once hot, carefully place the seasoned chicken breasts in the pan. Sear for 4-5 minutes per side, or until a dark, crispy crust forms and the internal temperature reaches 165°F (74°C).
⏱️ 10 min
- 3
During the last minute of cooking, add the unsalted butter to the pan. Allow it to melt and then baste the chicken with the melted butter until it's fully cooked.
⏱️ 1 min
- 4
Remove the cooked chicken breasts from the pan and place them on a clean cutting board. Finely chop the chicken into small, bite-sized pieces. On the same cutting board, chop the green leaf lettuce.
⏱️ 7 min
- 5
Transfer the chopped chicken and lettuce to a large clear plastic container or mixing bowl. Add the crushed walnuts or pecans, freshly grated Parmesan cheese, creamy white dressing, and freshly ground black pepper. Mix all components thoroughly with a fork until well combined.
⏱️ 5 min
- 6
Lay out one large spinach or herb tortilla on a plate. Spoon about 1/4 of the prepared chicken salad mixture onto the center of the tortilla. Carefully fold in the sides of the tortilla, then roll it tightly from the bottom up to create a burrito-style wrap.
⏱️ 6 min
- 7
Repeat Step 6 for the remaining tortillas and chicken salad. Cut each completed wrap in half diagonally before serving.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Seasoned Chicken Salad Wrap
Ingredients
For the Seasoned Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons reddish-brown spice blend, (e.g., paprika, chili powder, garlic powder, onion powder, cumin)
- 1 teaspoon white powdered seasoning, (e.g., garlic salt, onion salt, or white pepper)
- cooking oil spray, as needed
- 1 tablespoon unsalted butter
For the Chicken Salad Assembly
- 2 cups green leaf lettuce, chopped
- 1/2 cup walnuts or pecans, crushed
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup creamy white dressing, (e.g., Caesar or ranch dressing)
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 4 large spinach or herb tortillas
Instructions
- 1
Lay out the four boneless, skinless chicken breasts on a sheet of plastic wrap. Season both sides generously with the reddish-brown spice blend and then sprinkle with the white powdered seasoning. Rub the seasonings into the chicken until evenly coated.
⏱️ 5 min - 2
Spray a large skillet or frying pan with cooking oil spray and heat over medium-high heat. Once hot, carefully place the seasoned chicken breasts in the pan. Sear for 4-5 minutes per side, or until a dark, crispy crust forms and the internal temperature reaches 165°F (74°C).
⏱️ 10 min - 3
During the last minute of cooking, add the unsalted butter to the pan. Allow it to melt and then baste the chicken with the melted butter until it's fully cooked.
⏱️ 1 min - 4
Remove the cooked chicken breasts from the pan and place them on a clean cutting board. Finely chop the chicken into small, bite-sized pieces. On the same cutting board, chop the green leaf lettuce.
⏱️ 7 min - 5
Transfer the chopped chicken and lettuce to a large clear plastic container or mixing bowl. Add the crushed walnuts or pecans, freshly grated Parmesan cheese, creamy white dressing, and freshly ground black pepper. Mix all components thoroughly with a fork until well combined.
⏱️ 5 min - 6
Lay out one large spinach or herb tortilla on a plate. Spoon about 1/4 of the prepared chicken salad mixture onto the center of the tortilla. Carefully fold in the sides of the tortilla, then roll it tightly from the bottom up to create a burrito-style wrap.
⏱️ 6 min - 7
Repeat Step 6 for the remaining tortillas and chicken salad. Cut each completed wrap in half diagonally before serving.
⏱️ 6 min