Crispy parmesan garlic chicken burritos

🔥 Crispy Parmesan Garlic Chicken Burritos

🧄 Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts or thighs

• 1 cup buttermilk (or 1 egg + ½ cup milk)

• 1 cup panko breadcrumbs

• ½ cup grated Parmesan cheese

• 1 tsp garlic powder

• 1 tsp paprika

• Salt & pepper to taste

• Oil for frying (or air-frying option)

For the Garlic Parmesan Sauce:

• 3 tbsp butter

• 4 cloves garlic, minced

• ¼ cup grated Parmesan cheese

• 1 tbsp chopped fresh parsley (optional)

• Pinch of chili flakes (optional)

• Salt to taste

For the Burritos:

• 4 large flour tortillas

• 1 cup cooked rice (optional)

• ½ cup shredded mozzarella or Monterey Jack cheese

• ½ cup chopped lettuce or cabbage (adds crunch)

• Optional: Ranch or Caesar dressing, diced tomatoes, avocado, or sour cream

👨‍🍳 Instructions

1. Prepare the Chicken:

• Pound chicken to even thickness and cut into strips.

• Dip each strip in buttermilk, then dredge in the panko-Parmesan mixture (breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper).

• Fry in hot oil until golden and crispy (about 3–4 minutes per side), or air fry at 400°F (200°C) for 12–15 minutes, flipping halfway.

2. Make the Garlic Parmesan Sauce:

• In a skillet over medium heat, melt butter.

• Add minced garlic and cook for 1–2 minutes until fragrant.

• Stir in Parmesan, parsley, and a pinch of chili flakes. Cook for 1 more minute. Remove from heat.

3. Assemble the Burritos:

• Warm tortillas slightly to make them pliable.

• Spread rice in the center (if using), then top with chicken strips, drizzle with garlic Parmesan sauce, add cheese, lettuce, and any other fillings.

• Roll into a burrito — tuck in the sides and roll tightly.

4. Crisp the Burritos (Optional but Recommended):

• In a clean skillet, toast each burrito seam-side down over medium heat until golden and crispy, about 2 minutes per side.

🌯 Serve With:

• Garlic aioli, ranch, or extra Parmesan sauce

• A side of fries, chips, or salad.