Sunday 8 April 2018

Parmesan & lemon zest breaded chicken lettuce wraps

Parmesan & lemon zest breaded chicken lettuce wraps
  • 2 chicken breasts, butterflied and cut into strips (you should get about 12)
  • Zest of a lemon
  • 2 tbs grated Parmesan
  • Handful of flour
  • 2 beaten eggs
  • Small dish of golden breadcrumbs
  • 1/2 pepper finely sliced
  • 2 spring onions cut into thin ribbons
  • Romain lettuce
  • Salsa
  • Guacamole
  • Couple handfuls of grated cheese
  • Tablespoon of diced jalapeño pepper
  • Rapeseed oil
Mix the lemon zest and grated parmesan into the bowl of breadcrumbs.  Coat each chicken strip in the flour, shake off the excess and then dip into the beaten egg mix and then lastly the bowl of breadcrumbs, ensuring all of the chicken is coated.

Heat enough oil in a large frying pan to shallow fry the chicken.  Cook for around 15 minutes until the breadcrumbs are nice and crispy and the chicken is cooked through.  Separate the lettuce leaves and cut off the stem part at the end.  Sprinkle some of the grated cheese onto each of the leaves and top with two pieces of chicken (this will give you 6 wraps).  Drizzle some salsa over the top of the chicken and then place some of the sliced pepper and spring onion onto each wrap along with some of the diced jalapeño pepper.  Lastly dollop some guacamole on top, pick up and get stuck in!

Usually fajitas are a Saturday night given in our household, however hubs is watching the carbs hence the switch to lettuce leaves which I have to say made this dish even more tasty.  I opted for Romain lettuce as they are bigger than baby gems and obviously you need to pack that bad boy with the fajita goodness!

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