Garlic Parmesan Chicken Wrap
Garlic Parmesan Chicken Wrap
Ingredients
For the Chicken
- 2 pounds boneless chicken breast, cut into cubes
- 2 tablespoons oil, for marinating
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon black pepper
- 1/3 cup Parmesan cheese, freshly grated
- 1 tablespoon lemon juice, squeeze of
- 1 teaspoon parsley, freshly chopped
- 1/2 teaspoon fresh garlic, minced
- 2 tablespoons oil, for cooking
For the Sauce
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 fresh red chili, seeded and minced
- 1/4 cup Parmesan cheese, freshly grated
- 1 teaspoon roasted garlic
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon lemon juice, squeeze of
- 1 teaspoon oil, drizzle of
- 1 teaspoon parsley, finely chopped
- 1 tablespoon water, splash of, as needed to thin
For the Salad
- 2 cups romaine lettuce, diced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1/3 cup Parmesan cheese, freshly grated
To Assemble
- 5 tortilla wraps, large
- 1/2 cup onions, diced
- 1/2 cup tomatoes, diced
Instructions
- 1
In a large bowl, combine the cubed chicken breast, 2 tablespoons of oil (for marinating), salt, 1 teaspoon smoked paprika, 1 teaspoon red chili flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon black pepper, a squeeze of lemon juice, and 1 teaspoon freshly chopped parsley. Mix well using tongs until the chicken is evenly coated.
⏱️ 5 min
- 2
Cover the bowl and marinate the chicken in the refrigerator for 20-30 minutes.
⏱️ 30 min
- 3
While the chicken marinates, prepare the sauce. In a separate bowl, whisk together the mayonnaise, Dijon mustard, seeded and minced fresh red chili, 1/4 cup freshly grated Parmesan cheese, roasted garlic, salt, pepper, 1 teaspoon smoked paprika, and a squeeze of lemon juice. Drizzle in 1 teaspoon of oil and add a splash of water, mixing until the sauce is smooth. Stir in 1 teaspoon finely chopped parsley and adjust seasoning to taste.
⏱️ 10 min
- 4
Prepare the salad. In another bowl, combine the diced romaine lettuce, extra virgin olive oil, salt, pepper, 1-2 tablespoons freshly squeezed lemon juice, and 1/3 cup freshly grated Parmesan cheese. Toss until evenly coated using a wooden spoon.
⏱️ 5 min
- 5
Heat 2 tablespoons of oil (for cooking) in a large skillet over medium-high heat. Add the marinated chicken in a single layer, along with the 1/2 teaspoon minced fresh garlic. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
⏱️ 8 min
- 6
Remove the cooked chicken from the heat and immediately toss it with the remaining 1/3 cup freshly grated Parmesan cheese and 1 teaspoon freshly chopped parsley.
⏱️ 2 min
- 7
To assemble the wraps, spread a generous layer of the prepared garlic Parmesan sauce over each of the large tortilla wraps. Add a portion of the cooked chicken, then a portion of the prepared salad, followed by the diced tomatoes and diced onions. If desired, add more sauce.
⏱️ 5 min
- 8
Roll each tortilla tightly into a wrap. Serve immediately, or for extra crispness, toast the wraps in a pan seam side down over medium heat for 1-2 minutes per side until golden brown.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Chicken Wrap
For the Chicken
- 2 pounds boneless chicken breast, cut into cubes
- 2 tablespoons oil, for marinating
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon black pepper
- 1/3 cup Parmesan cheese, freshly grated
- 1 tablespoon lemon juice, squeeze of
- 1 teaspoon parsley, freshly chopped
- 1/2 teaspoon fresh garlic, minced
- 2 tablespoons oil, for cooking
For the Sauce
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 fresh red chili, seeded and minced
- 1/4 cup Parmesan cheese, freshly grated
- 1 teaspoon roasted garlic
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon lemon juice, squeeze of
- 1 teaspoon oil, drizzle of
- 1 teaspoon parsley, finely chopped
- 1 tablespoon water, splash of, as needed to thin
For the Salad
- 2 cups romaine lettuce, diced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1/3 cup Parmesan cheese, freshly grated
To Assemble
- 5 tortilla wraps, large
- 1/2 cup onions, diced
- 1/2 cup tomatoes, diced
Instructions
- 1
In a large bowl, combine the cubed chicken breast, 2 tablespoons of oil (for marinating), salt, 1 teaspoon smoked paprika, 1 teaspoon red chili flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon black pepper, a squeeze of lemon juice, and 1 teaspoon freshly chopped parsley. Mix well using tongs until the chicken is evenly coated.
⏱️ 5 min - 2
Cover the bowl and marinate the chicken in the refrigerator for 20-30 minutes.
⏱️ 30 min - 3
While the chicken marinates, prepare the sauce. In a separate bowl, whisk together the mayonnaise, Dijon mustard, seeded and minced fresh red chili, 1/4 cup freshly grated Parmesan cheese, roasted garlic, salt, pepper, 1 teaspoon smoked paprika, and a squeeze of lemon juice. Drizzle in 1 teaspoon of oil and add a splash of water, mixing until the sauce is smooth. Stir in 1 teaspoon finely chopped parsley and adjust seasoning to taste.
⏱️ 10 min - 4
Prepare the salad. In another bowl, combine the diced romaine lettuce, extra virgin olive oil, salt, pepper, 1-2 tablespoons freshly squeezed lemon juice, and 1/3 cup freshly grated Parmesan cheese. Toss until evenly coated using a wooden spoon.
⏱️ 5 min - 5
Heat 2 tablespoons of oil (for cooking) in a large skillet over medium-high heat. Add the marinated chicken in a single layer, along with the 1/2 teaspoon minced fresh garlic. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
⏱️ 8 min - 6
Remove the cooked chicken from the heat and immediately toss it with the remaining 1/3 cup freshly grated Parmesan cheese and 1 teaspoon freshly chopped parsley.
⏱️ 2 min - 7
To assemble the wraps, spread a generous layer of the prepared garlic Parmesan sauce over each of the large tortilla wraps. Add a portion of the cooked chicken, then a portion of the prepared salad, followed by the diced tomatoes and diced onions. If desired, add more sauce.
⏱️ 5 min - 8
Roll each tortilla tightly into a wrap. Serve immediately, or for extra crispness, toast the wraps in a pan seam side down over medium heat for 1-2 minutes per side until golden brown.
⏱️ 5 min