Garlic Parmesan Chicken Wrap
Garlic Parmesan Chicken Wrap
Ingredients
For the Chicken
- 2 pounds boneless chicken breast, cut into 1-inch cubes
- 2 tablespoons oil, for marinating
- 1 teaspoon salt, or 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, freshly squeezed
- 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
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon oil, for drizzling
- 1 teaspoon parsley, finely chopped
- 1 tablespoon water, or as needed, to thin
For the Salad
- 2 cups romaine lettuce, diced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or 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 medium bowl, combine the cubed chicken breast, 2 tablespoons of oil (for marinating), salt, smoked paprika, garlic powder, onion powder, black pepper, red chili flakes, and 1 tablespoon of lemon juice. Mix well until the chicken is evenly coated.
⏱️ 5 min
- 2
Cover the bowl and marinate the chicken in the refrigerator for 20 to 30 minutes.
⏱️ 30 min
- 3
While the chicken is marinating, prepare the garlic Parmesan sauce. In a separate bowl, whisk together the mayonnaise, Dijon mustard, minced fresh red chili, 1/4 cup of grated Parmesan cheese, roasted garlic, 1 teaspoon of smoked paprika, 1 teaspoon of lemon juice, salt, and black pepper. Drizzle in 1 teaspoon of oil and add a splash of water, mixing until the sauce is smooth and reaches your desired consistency. Stir in the finely chopped parsley and adjust seasoning to taste.
⏱️ 5 min
- 4
Prepare the salad. In another bowl, combine the diced romaine lettuce, extra virgin olive oil, 1 tablespoon of lemon juice, salt, black pepper, and 1/3 cup of grated Parmesan cheese. Toss until the lettuce is evenly coated.
⏱️ 5 min
- 5
Heat 2 tablespoons of oil (for cooking) in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer along with the 1/2 teaspoon of minced fresh garlic.
⏱️ 1 min
- 6
Cook the chicken for 6 to 8 minutes, stirring occasionally, until it is golden brown and fully cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min
- 7
Remove the cooked chicken from the heat and immediately toss it with the 1/3 cup of freshly grated Parmesan cheese and 1 teaspoon of freshly chopped parsley until well combined.
⏱️ 1 min
- 8
To assemble the wraps, lay out each large tortilla. Spread a generous layer of the prepared garlic Parmesan sauce over each tortilla.
⏱️ 2 min
- 9
Evenly distribute the cooked chicken, prepared salad, diced tomatoes, and diced onions among the tortillas. If desired, add more garlic Parmesan sauce.
⏱️ 2 min
- 10
Roll each tortilla tightly into a wrap. Serve immediately, or for extra crispness, you can toast the wraps in a pan seam-side down over medium heat for 1-2 minutes per side until golden brown.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Chicken Wrap
For the Chicken
- 2 pounds boneless chicken breast, cut into 1-inch cubes
- 2 tablespoons oil, for marinating
- 1 teaspoon salt, or 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, freshly squeezed
- 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
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon oil, for drizzling
- 1 teaspoon parsley, finely chopped
- 1 tablespoon water, or as needed, to thin
For the Salad
- 2 cups romaine lettuce, diced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or 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 medium bowl, combine the cubed chicken breast, 2 tablespoons of oil (for marinating), salt, smoked paprika, garlic powder, onion powder, black pepper, red chili flakes, and 1 tablespoon of lemon juice. Mix well until the chicken is evenly coated.
⏱️ 5 min - 2
Cover the bowl and marinate the chicken in the refrigerator for 20 to 30 minutes.
⏱️ 30 min - 3
While the chicken is marinating, prepare the garlic Parmesan sauce. In a separate bowl, whisk together the mayonnaise, Dijon mustard, minced fresh red chili, 1/4 cup of grated Parmesan cheese, roasted garlic, 1 teaspoon of smoked paprika, 1 teaspoon of lemon juice, salt, and black pepper. Drizzle in 1 teaspoon of oil and add a splash of water, mixing until the sauce is smooth and reaches your desired consistency. Stir in the finely chopped parsley and adjust seasoning to taste.
⏱️ 5 min - 4
Prepare the salad. In another bowl, combine the diced romaine lettuce, extra virgin olive oil, 1 tablespoon of lemon juice, salt, black pepper, and 1/3 cup of grated Parmesan cheese. Toss until the lettuce is evenly coated.
⏱️ 5 min - 5
Heat 2 tablespoons of oil (for cooking) in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer along with the 1/2 teaspoon of minced fresh garlic.
⏱️ 1 min - 6
Cook the chicken for 6 to 8 minutes, stirring occasionally, until it is golden brown and fully cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min - 7
Remove the cooked chicken from the heat and immediately toss it with the 1/3 cup of freshly grated Parmesan cheese and 1 teaspoon of freshly chopped parsley until well combined.
⏱️ 1 min - 8
To assemble the wraps, lay out each large tortilla. Spread a generous layer of the prepared garlic Parmesan sauce over each tortilla.
⏱️ 2 min - 9
Evenly distribute the cooked chicken, prepared salad, diced tomatoes, and diced onions among the tortillas. If desired, add more garlic Parmesan sauce.
⏱️ 2 min - 10
Roll each tortilla tightly into a wrap. Serve immediately, or for extra crispness, you can toast the wraps in a pan seam-side down over medium heat for 1-2 minutes per side until golden brown.
⏱️ 1 min