Garlic Parmesan Chicken Wrap

Instructions

1. In a bowl, add chicken breast, 2 tbsp oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes, and 1 tsp parsley. Mix well until the chicken is evenly coated.
2. Cover and marinate the chicken for 20–30 minutes.
3. Heat 2 tbsp oil in a large skillet over medium-high heat.
4. Add the chicken in a single layer along with 1/2 tsp fresh garlic and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through.
5. Remove chicken from heat and toss with 1/3 cup freshly grated Parmesan cheese and 1 tsp parsley.
6. In a separate bowl, whisk together 1/2 cup mayonnaise, 1/2 tsp Dijon mustard, 1 fresh red chili (seeded and minced), 1/4 cup Parmesan cheese, 1 tsp roasted garlic, 1 tsp smoked paprika, lemon juice, salt, and pepper.
7. Drizzle in oil and add a splash of water to the sauce, mixing until smooth. Stir in 1 tsp finely chopped parsley and adjust seasoning to taste.
8. In another bowl, combine 2 cups diced romaine lettuce, 2 tbsp extra virgin olive oil, 1-2 tbsp lemon juice, salt, pepper, and 1/3 cup grated Parmesan cheese. Toss until evenly coated.
9. Spread a generous layer of the prepared garlic Parmesan sauce over each of the 5 large tortilla wraps.
10. Add the cooked chicken, salad, 1/2 cup diced tomatoes, and 1/2 cup diced onions to each tortilla. If desired, add more sauce.
11. Roll each tortilla tightly into a wrap. Serve immediately, or toast the wraps in a pan seam side down for extra crispness.