Tastiest Low Calorie High Protein Spicy Grilled Chicken Wraps! #chicken #recipe #foodie #fitness
High Protein Spicy Grilled Chicken Wraps! Only 347 Calories!
Macros per wrap
347 Calories - 38g protein / 24g carbs / 11g fat
Ingredients (for 3-4 Spicy Wraps)
- 600g Chicken Breast cut into strips (100g cooked chicken per wrap)
- 3-4 garlic cloves
- 1 tbsp Oregano
- 1 tbsp Paprika
- 1 tsp Onion Powder
- 1 tsp Chilli Flakes
- 1 tsp Salt & Pepper
- 1 Lemon Juiced
- Low Calorie Tortilla Wraps ( Brand: Mission Wraps)
- Shredded Lettuce
- Chopped red onion & tomato
Spice Sauce:
- 100g Fat Free Yogurt
- 20g Sriracha
- 1 Garlic Clove Minced
- Fresh Parsley
- 1/2 tsp salt & pepper
- Lemon Juice
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SERVE & ENJOY!
Make Your Chicken Breast Like this | The Juiciest Chicken Breast Recipe
Ingredients:
Chicken
2 chicken breasts
¾ tsp salt
1 tsp ground coriander
¾ tsp cumin
½ tsp red chili
¾ tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
2 tbsp plain yogurt
1 tsp lime juice
2 tbsp mustard oil
1 tbsp butter
1 tsp lime juice
1 tbsp fresh coriander
Dipping Sauce
½ cup yogurt
8 mint leaves
½ tsp roasted cumin
1 tbsp sliced cucumber
1 tbsp fresh coriander
Instructions:
1. Place the chicken breasts in a bowl
2. Coat it with salt to taste, ground coriander, roasted cumin, red chili, garam masala, garlic paste, ginger paste, plain yogurt, lime juice, and mustard oil
3. Marinate the chicken for a minimum of 2 hours
4. Drizzle cooking oil in a hot pan
5. Place chicken and cook for 7 minutes on low to medium heat
6. Flip the chicken and cook for another 6 minutes
7. Add butter, lime juice and fresh coriander
8. Remove the chicken breasts from heat and let it rest for 2 minutes before cutting to serve
9. Prepare dipping sauce by mixing yogurt with finely chopped mint leaves and coriander, roasted cumin, and thinly sliced cucumbers
10. Ready to enjoy!
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Chicken Sandwiches - Gourmet deli style!
The secret to the best chicken sandwiches like the ones you get from gourmet delis:
1. Shred the chicken as finely as you can. Stand-mixer is the most effective and fastest! Else use your hands.
2. Combination of mayo + sour cream for a creamy filling that's no weighed down with excessive oil
3. Secret mix of filling flavourings!
PRINT RECIPE:
The Most Amazing Chicken Sandwich You'll Ever Make
Growing up I used to visit my local deli and I would always order the same thing, a chicken schnitzel sandwich. Today I wanted to re-create this very sandwich but 10x better.
Italian vinaigrette
1/3 cup + 1 tbsp red wine vinegar
3/4 cup olive oil
1/2 tsp Italian seasoning
1/2 tsp dried oregano
5 sprigs of fresh thyme
1 tsp Dijon mustard
1 tsp honey
1/2 tsp chili flakes
1 large or 2 small cloves of garlic
1 medium shallot small dice
Salt and pepper to taste
Breading Station for chicken:
1/3 cup all-purpose flour
1 tsp garlic powder
1 tbsp onion powder
pepper to taste
Chicken Schnitzel sandwich fixings:
garlic or regular mayo
avocado
provolone cheese
heirloom tomatoes
roasted peppers
red onion
pepperoncini
romaine lettuce
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Chicken that actually fits on a sandwich | Garlic and mustard aioli
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***RECIPE, MAKES 2 SANDWICHES***
1 large chicken breasts
2 soft buns (I like brioche for this)
lettuce
tomato
garlic (I do one clove per sandwich)
oil (I like olive oil but it's strong)
mustard (I like dijon for this)
dill pickles
butter
salt
salt
pepper
American cheese (IF you want to do the melt version I show at the end of the video)
Cut the chicken breast in two about 2/3rds of the way up from the skinny tail end. Butterfly both pieces. For a quick 30-60 min brine, dissolve 15g of salt (1 tablespoon of my kosher salt) in one cup (240mL) of cool water, along with an equal quantity of sugar. If you want to brine the chicken longer, like overnight, I'd cut the salt in half. Don't worry if the salt doesn't all dissolve immediately. Submerge the chicken and let brine.
To make the aioli, peel and chop the garlic as fine as you can. Sprinkle on some salt and use the side of your knife to grind the garlic down to a paste. Put the paste in a small bowl, along with a roughly equal quantity of mustard. Stir in oil, a little bit at a time, to form an emulsion. Put in as much oil as the garlic and mustard with emulsify. Watch the video to see how. This sauce will be very strong at first, but will mellow out in time. Make it the day before if you don't like the heat of raw garlic.
Prepare a weight for flattening the chicken as it cooks — I wrap a brick in aluminum foil.
Remove the chicken from the brine and pat it dry. Season it with pepper and anything else you want, but no additional salt. Heat a pan until butter foams in it. Melt a thick film of butter into the pan, place in the chicken and smash down with the weight. Cook until the bottom is lightly golden brown and the chicken seems at least halfway cooked through — 2-3 minutes. Flip the pieces and cover again with the weight. A thermometer isn't much use on something so thin, so I'd just cook it another couple minutes until the inside feels bouncy when you poke it, rather than squishy, and everything looks cooked from the outside. Give it one more quick final flip to kill surface bacteria, because the side you cooked first just touched the brick, which previously touched raw chicken. Take the pieces out to a plate or something — the interior will continue to cook as they rest.
Toast the cut sides of the bun in the pan if you want. Let the bread and the chicken cool for about 5 minutes before dressing the sandwich, because the emulsion of the aioli will break if you get it hot. I do bottom bun, lettuce, tomato, chicken, aioli, pickles, top bun — but you do you.
If you want, you can make a grilled sandwich by placing cheese around the chicken, returning the sandwich to the pan with plenty of melted butter in there, press with the weight until brown on the bottom, flip, repeat, flip again one time (because the brick touched the raw chicken).
Juicy Grilled Chicken Pesto Sandwich
#shorts #chickensandwich #pesto
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