Chicken Parm wraps + side Caesar sal🥫🥬 For the wrap: Large wrap or tortilla Crispy chicken cutlet Marinara sauce Shredded mozzarella cheese Chopped basil Simple red sauce: 2 tbsp olive oil 1 shallot, diced 6 cloves garlic, minced 3 tbsp tomato paste 1 28 oz can crushed San Marzano tomatoes 1 tsp salt ½ tsp pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian seasoning ¼ tsp red pepper flakes Heat up olive oil in a saucepan over medium heat. Add shallot and a pinch of salt and saute for about 3-5 minutes or until they start to soften. Add garlic and saute for a few more minutes, stirring frequently so the garlic does not burn. Add tomato paste and saute for about 5 minutes, or until the paste starts to turn a deeper red color. Stir in crushed tomatoes and seasonings. Reduce heat to low, cover, and let simmer for about 20 minutes or so. For the chicken: I used thinly sliced chicken breast. Pat dry and season with salt and pepper. In three separate shallow bowls, add flour, beaten egg, and bread crumbs. I like to season my flour with salt and pepper. For the bread crumbs, I like to use a mix of Italian bread crumbs and panko, and season with salt, pepper, and Italian seasoning. Dip chicken in the flour to coat and shake off any excess. Dip in the beaten egg. Dip in the bread crumbs. Press the bread crumbs in to ensure they stick. Set on a wire rack to rest for at least 10 minutes. In a large pan, heat up enough avocado oil to cover the bottom of the pan over medium high heat. Gently add your chicken, laying away from you so the oil does not splash and cook for about 2-3 minutes or until a nice golden brown. Flip and repeat on the other side, or until internal temp reaches 165 F. #dinner #DinnerIdeas #dinnerrecipes #dinnerinspo #mealinspo #cooking #Recipe #chickenparm #dinnerrecipe - @chacekitchen