Thu, Mar 24, 2011
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Inspired by the lettuce wraps at Asian-fusion restaurants such as P.F. Chang’s, this Italian rendition is satisfying and light and makes a perfect lunch, appetizer or light dinner. It is also a great way to turn leftover chicken parmigiana into a new meal, combining the main course chicken dish and the salad all into one. I like to chop the strips of chicken into smaller chunks so that the wraps are easier to eat. Use homemade marinara sauce or the store-bought variety of your choice. Serve the wraps with homemade ranch dressing if desired.
- 1 egg
- 1 Tbsp water
- ⅓ cup all-purpose flour
- cup grated Parmesan cheese
- 2 chicken breasts, pounded and cut in thin strips
- 1-2 Tbsp olive oil
- 1 tsp salt
- ⅛ tsp pepper
- 1 15-ounce jar of marinara sauce (or homemade marinara sauce, blended until smooth)
- Romaine Hearts, rinsed and dried
- Homemade ranch dressing, optional
- In a shallow bowl, beat the egg with the water.
- In another shallow bowl, mix the flour with ½ cup Parmesan cheese.
- Dip the chicken strips in the egg mixture and then dredge them in the flour mixture, coating both sides.
- Cook the dredged chicken strips in 1-2 Tbsp of olive oil over medium-high heat until they are browned on both sides.
- Sprinkle the strips with salt and pepper to taste.
- Pour the marinara sauce over the chicken and sprinkle the sauce with the remaining Parmesan cheese.
- Bring the sauce to a boil.
- Reduce the heat to low, cover the pan and let it cook for 8-10 minutes.
- Chop the cooked chicken into bite-sized chunks.
- Serve the chicken chunks in a bowl with the Romaine Hearts, ranch dressing and Parmesan cheese on the side.
- Let everyone assemble their own wraps.
- Sprinkle them with Parmesan cheese and drizzle them with ranch dressing if desired.
You might also like:
Chicken and Eggplant Parmesan Lettuce Wraps
Chicken and Eggplant Parmesan Sandwich