High Protein Lemon Pepper Chicken Wraps! ONLY 409 Calories #recipe #foodie #foodie #fitness #fatloss
High Protein Lemon Pepper Chicken Wraps! ONLY 409 Calories!
These are by far some of the best wraps i’ve made, the flavours are absolutely incredible, chicken is so juicy and the lemon pepper sauce is insanely good!????????????????
Macros per Wrap (Total 3 wraps)
409 Calories - 41g Protein | 32g Carbs | 13g Fat
Ingredients (For 3 Wraps)
- 540g Boneless Skinless Chicken Thighs (approx. 180g each wrap)
- 3 Minced Garlic Cloves or 1 tsp Garlic Powder
- 2 tsp Oregano
- 2 tsp Paprika
- 1 tsp Salt & Pepper
- 1/2 Lemon Juice
- 3 Lebanese Flatbreads (Brand: Filla Bakery - there are other brands too, i get these from a local Middle Eastern or Sainsburys/Asda)
- Shredded Lettuce
- Sliced Red Onion
- Diced tomato
Lemon Pepper Sauce
- 50-60g Light Mayo (Brand: Hellmans)
- 15-20g Sriracha
- 1/2 tsp salt, pepper, paprika
- 1 whole Lemon Juice
Use a whisk to fully combine and mix till smooth
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
Cooking Instructions
- Let the chicken marinate for 30mins or more
- Place the chicken onto skewers
- Oven for 30mins at 200C or Air fry for 18mins at 200C
- You can brush some melted light butter over the chicken before cooking
- You can use chicken breast for this recipe if preferred
Serve & Enjoy!
Chicken Scarpariello Recipe by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes makes Chicken Scarpariello. Filmed live on August 9th 2020.
Written recipe:
One Pan Recipe: Chicken Scarpariello
This is one of my favorite family style dinner recipes. It is an italian chicken and potatoes recipe called chicken scarpariello, and we originally had it at a restaurant called La Mela in new york city - but they prepare it very differently. My brother researched this awesome chicken dish, made us his own version - and we loved it so much we put it in our weekly rotation. This is an easy quick dinner recipe for any family. It fits all occasions, uses minimal ingredients, and its really really easy to make and clean up. Plus, its reaaaaaaaaaaallly fuggin delicious.
We also make a vegan version, as half of my family applies that dietary lifestyle. If you are interested in seeing it comment down below and I'll incorporate vegan recipe versions in my videos.
Shopping List For Recipe:
Jarred Cherry Peppers (I prefer sliced because Im lazy)
Chicken (Tenders or thighs. Dealers choice.)
Baby potatoes
Fresh rosemary, thyme, parsley
Italian Sausage
Things You Probably Already Have (If you dont, add them to the shopping list):
White Wine
Olive Oil
Garlic
Flour
Black Pepper
Salt
Paprika
Thanks for watching. Hope you guys love it! If you make it - please comment down below how it turned out. We read the comments together at our dinners and it makes us stoked to know other people are making food with us.
How to Make Nanny's Chicken Scarpariello
This is Nanny's recipe for delicious homemade Chicken Scarpariello. Enjoy! - Hedy
Link to my cookbook Mangia, It's Good For You!:
Visit my blog:
Recipe:
How to Make Chicken Scarpariello with Sausage and Potatoes
Ingredients:
1/4 cup vegetable oil (more if needed)
1 lb. sausage cooked and cut
into bite-size pieces
2 to 2 1/2 lbs. chicken, cubed
2-3 potatoes depending on size
Flour for dredging, about a cup
4 cloves of minced garlic
1/2 cup chicken broth (use one cup if not using wine)
1/2 cup dry white wine (optional)
1 medium jar halved Vinegar sweet bell peppers
1/2 cup vinegar from Vinegar Sweet Bell Peppers
Heat oil in a large deep sauté pan over medium high heat. Sauté sausage for about 8-10 minutes until lightly browned on each side. Remove sausage. Cool a few minutes then slice into bite size pieces and set aside.
Pat chicken dry, dredge in flour, and sauté chicken until browned on each side. If more oil is needed, add to pan. The chicken does not have to be thoroughly cooked as it will cook longer when you add other ingredients. Remove from pan.
Sauté garlic until lightly browning on edges. Return sausage and chicken to pan. Add wine (optional) and chicken stock to chicken and sausage. Stir in vinegar peppers, vinegar and salt and pepper. Lower heat and let it simmer for 10 minutes or until flavors have all combined and sauce has reduced.
Add sliced boiled potatoes. Mix thoroughly for a couple of minutes until potatoes are fully incorporated. Remove from heat and serve.
Serves 4-5 people.
Doubled:
1/2 cup vegetable oil (more if needed)
2 lbs. sausage cooked and cut into bite-size pieces
4-5 lbs. chicken, cubed
4-6 potatoes depending on size
Flour for dredging, about a cup
8 cloves of minced garlic
1 cup chicken broth (use two cups if not using wine)
1 cup dry white wine (optional)
1 large jar of halved Vinegar sweet bell peppers
1 cup vinegar from Vinegar Sweet Bell Peppers
Serves 8-10 people
Music Credit:
VOLARE Cover Performance By RichardBe Originally Recorded By Dean Martin.mp4. Channel - RichardBe Sings
Thanks for watching. Please comment, rate, subscribe.
YOU THOUGHT NONNA MADE THE BEST CHICKEN?! THINK AGAIN!!! | CHICKEN SCARPARIELLO!
Chicken Scarpariello
Ingredients:
6 Bone-in Chicken Thighs
4-6 Italian Sausage Links (Sweet or Hot)
1 Med Onion (sliced)
4 Shallots (halved)
1 Large Red Bell Pepper (sliced)
4-6 Garlic Cloves (minced)
1 Tbsp Flour
1/2 Cup White Wine
1.5 Cups Chicken Stock
1 Rosemary Sprig
1 Thyme Sprig
1/3 Cup ~ Sliced Pickled Cherry Peppers (hot or mild to taste)
2 Tbsp Of Pickled Pepper Brine (to taste)
1 Tbsp Vinegar (to taste)
Fresh Chopped Parsley
Olive oil
Salt and Pepper
*serve with roasted potatoes or rice
Instructions:
Season the chicken thighs with salt and pepper on both sides.
In a oven safe cast iron pan on medium/high heat, add some oil and sear the chicken thighs skin side down for 7–10 minutes or until the skin is nice and crispy. Flip the chicken and sear on the other side for about 3 minutes. Remove from the pan and set aside. Next, sear the sausages on both sides then remove from the pan and set aside.
In the same pan, reduce the heat to medium, add the onions and shallots. Caramelize the onions slightly then add the red bell peppers. Sauté for 3-5 minutes then add the garlic and sauté till fragrant for 1 minute. Sprinkle in the flour, give it a stir, and deglaze with the wine. Reduce the wine for a few minutes then add the chicken stock, thyme, rosemary, hot cherry peppers, and some of the pepper brine. Bring to a simmer and season with salt and pepper. Add the vinegar and give the sauce a taste then adjust the seasoning to your liking.
Next add the sausage and chicken back to the pan making sure to keep the chicken skin above the liquid so it stays crispy. Place in the oven set to 350 degrees Fahrenheit for 30-40 minutes or until the chicken and sausage are cooked to 165 degrees internally. Sprinkle with freshly chopped parsley.
Serve with roasted potatoes or rice on the bottom of the plate followed by some of your delicious chicken scarpariello.
Enjoy!
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CHICKEN SCARPARIELLO JERSEY GIAMBOTTA CHEF Z In the Italian Kitchen
This rustic Italian-American style recipe is full of sweet and spicy layers of flavor. Pan seared chicken thighs with hot & sweet Italian sausage oven baked with vinegar peppers, onions, garlic & white wine.
Finished off with crispy oven roasted potato wedges. A true rustic Italian comfort food.
ENJOY! CHEF Z. Please subscribe & follow for more recipe ideas.
INGREDIENTS
2.5 lbs. fresh chicken thighs
1 lb. sweet & hot Italian sausage
4 russet potatoes - cut 1/8 wedges
1/4 cup extra virgin olive oil
12 ounces sweet vinegar peppers - sliced
12 ounces hot vinegar peppers - sliced
12 cloves garlic (1 cloves) - sliced thin
3 medium size onions - sliced
1/2 cup white wine
1 cup chicken stock
1/2 tablespoon dry oregano
1/4 cup flour
1/4 cup Italian parsley - chopped
to taste - sea salt & fresh ground pepper
Pre-heat oven 425 degrees - cook 35-40 minutes