Crispy Chicken Parmesan Wraps by Leannwilliamsss

Ingredients

• 450g (1 lb) chicken breast, thinly sliced
• 1/2 cup buttermilk
• 1 large egg
• 1.5 cup bread crumbs
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tbsp sriracha
• 1 tbsp fresh parsley, chopped
• 200g (7 oz) pasta of choice
• 1 cup marinara sauce
• 1/2 cup garlic parmesan or alfredo sauce
• 4 large flour tortillas
• 2 tbsp olive oil
• 1/2 tsp chili flakes

Instructions

1. Season the thin chicken breast slices with salt, pepper, 1 tsp paprika, 1/4 tsp cayenne, and 1 tbsp Sriracha in a bowl.
2. Whisk the buttermilk and egg together, pour over the chicken, and marinate for 30 minutes.
3. Mix the bread crumbs with the remaining paprika, cayenne, and parsley in a shallow dish.
4. Coat the marinated chicken thoroughly in the seasoned bread crumbs, pressing to adhere.
5. Heat oil in a deep pan to 175°C (350°F) and fry the chicken for 7 minutes per side until golden and cooked through.
6. Whisk together olive oil, Sriracha, and chili flakes; brush the fried chicken with this mixture.
7. Cook the pasta in boiling salted water according to package directions, then drain over medium heat until softened, about 5 min.
8. Lightly toast the flour tortillas in a dry pan over medium heat for 1 minute per side.
9. Assemble the wraps by layering marinara sauce, a small portion of pasta, and the spicy fried chicken, then drizzle with garlic parmesan sauce before rolling.