Blackened chicken snack wrap
Ethan Chlebowski · ♥ 64.4K likes · 1.7M views · 14 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 12 g smoked paprika
- 3 g cayenne pepper
- 2 g thyme
- 5 g onion powder
- chicken breasts
Mix smoked paprika, cayenne, thyme and onion powder into a spice mix; any spice mix works, store-bought included.
Blackening: the premise and a spice mix
- salt
Thin the chicken breast with a knife, sprinkle salt on both sides and optionally rest it in the fridge overnight.
- 6 g oil
Set a frying pan over medium high with six grams of oil and get it to about 385F, then drop in the chicken to form a crust right on the edge of looking burnt.
- flour tortillas
Pull the breast at 155F so it does not dry out and rest a minute or two on the board before slicing.
- 100 g nonfat Greek yogurt
- 100 g low fat sour cream
- lemon
- dried dill
- fresh cracked pepper
- salt
Mix the yogurt sauce: Greek yogurt, sour cream, lemon juice, dried dill, cracked pepper and salt.
Snack wraps with a high-protein yogurt sauce
- pickled onions
- lettuce
- tomatoes
Assemble the wrap with the chicken, pickled onions, lettuce, tomatoes and the sauce.