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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.

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).

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.

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.

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.

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.

Repeat Step 6 for the remaining tortillas and chicken salad. Cut each completed wrap in half diagonally before serving.


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.

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).

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.

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.

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.

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.

Repeat Step 6 for the remaining tortillas and chicken salad. Cut each completed wrap in half diagonally before serving.
