Ingredients
For the chicken
- 908 g boneless chicken breast, cut into cubes
- 2 tbsp oil (for marinating)
- Salt to taste
- 1 tsp smoked paprika powder
- 1 tsp red chili flakes
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp black pepper
- 33 g parmesan cheese, freshly grated
- Squeeze of lemon juice
- 1 tsp parsley, freshly chopped
- ½ tsp fresh garlic, minced
- 2 tbsp oil for cooking
For the sauce
- 115 g mayonnaise
- 3 g Dijon mustard
- 1 fresh red chili, seeded and minced
- 25 g Parmesan cheese, freshly grated
- 1 tsp roasted garlic
- Salt and pepper to taste
- 1 tsp smoked paprika powder
- Squeeze of lemon juice
- Drizzle of oil
- 1 tsp parsley, finely chopped
- Splash of water (to thin out the sauce)
For the Salad
- 2 cups romaine lettuce, diced
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1–2 tbsp lemon juice, freshly
- 33 g freshly grated Parmesan cheese
To assemble
- 5 large tortillas wraps
- ½ cup onions, diced
- ½ cup tomatoes, diced
Method
In a bowl, add chicken breast, oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes, parsley. Mix well until the chicken is evenly coated.
Cover and marinate for 20–30 min.
Heat oil in a large skillet over medium-high heat.
Add the chicken in a single layer, and fresh garlic and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through.
Remove from heat and toss chicken with the freshly grated Parmesan cheese and parsley.
In a bowl, whisk together mayo, red chili, Parmesan cheese, garlic, smoked paprika, lemon juice, salt, and pepper. Drizzle in oil and add a splash of water, mixing until the sauce is smooth. Stir in chopped parsley and adjust seasoning to taste.
In a bowl, combine lettuce, olive oil, lemon juice, salt, pepper, and grated Parmesan cheese. Toss until evenly coated.
Spread a generous layer of garlic Parmesan sauce over each tortilla.
Add the cooked chicken, salad, tomatoes, and onions If desired, add more sauce. Then, roll tightly into wraps. Serve, or toast the wraps in a pan seam side down for extra crispness.
