dinner · american
Crispy Seared Chicken Ranch & Mozzarella Wrap with Lemon-Parmesan Spinach Salad
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Instructions
1
Slice chicken breasts horizontally into thin cutlets, rubbing evenly with 1 tablespoon olive oil, half the salt, and half the black pepper.
2
Heat a 12-inch heavy skillet over medium-high heat, add chicken cutlets, and sear undisturbed for 3 to 4 minutes per side until golden.
3
While chicken cooks, whisk mayonnaise, dried dill, garlic powder, remaining salt, remaining pepper, and half the lemon juice in a bowl.
4
Transfer cooked chicken to a cutting board, let rest for 1 minute, then slice across the grain into thin bite-sized strips.
5
Lay tortillas flat, bundle a dense cluster of spinach on one side, then layer warm chicken, homemade ranch, and shredded mozzarella.
6
Fold sides inward over filling, roll tightly into sealed wraps, and lightly brush the exterior tortillas with remaining olive oil.
7
Place wraps seam-side down in the hot skillet over medium heat, searing 2 to 3 minutes per side until deeply toasted.
8
Toss remaining spinach, tomato wedges, and shaved parmesan with remaining lemon juice in a side bowl, serving with the sliced wraps.
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