Chicken Parm Folded Wraps

• 份量: 2 servings
• 准备时间: 3 hours 10 minutes
• 总时间: 3 hours 25 minutes

配料

1 chicken breast (cut lengthways through the middle)

60 g panko breadcrumbs

1 egg

Salt and pepper

1 tsp paprika

1 tsp garlic granules

1 tsp oregano

1 baby gem lettuce head

2 tbsp marinara sauce (or 2 tbsp passata heated with 1 tsp mixed Italian herbs)

1 tbsp ranch

100 g mozzarella (sliced or grated)

20 g parmesan (grated)

2 tortilla wraps

步骤

Cut the chicken breast through the middle then trim the bottom of each piece so it forms a rounded piece that fits neatly into one quarter of a tortilla wrap. Season the chicken with salt, pepper, paprika, oregano and garlic granules. Coat the chicken in egg, then press firmly into panko breadcrumbs. I like to repeat the egg and breadcrumb process twice for maximum crunch.

Coat the chicken in egg, then press firmly into panko breadcrumbs. I like to repeat the egg and breadcrumb process twice for maximum crunch.

Heat a shallow layer of oil in a frying pan over medium heat. Fry the chicken on both sides for around 3 to 4 minutes per side until golden and crispy. The chicken should reach an internal temperature of 75°C to be fully cooked. Alternatively Air fry for 10-12 minutes until golden and cooked through.

Place a tortilla wrap on a board and cut halfway down the middle from the centre to the edge. Add the fillings to each quarter. One quarter gets the crispy chicken, one quarter gets lettuce and ranch, one quarter gets heated marinara sauce, one quarter gets mozzarella and Parmesan.

Fold the wrap clockwise to layer all sections together, creating your chicken parm folded wraps shape and add back to the pan and toast on both sides until golden and the cheese has melted inside.