Garlic parmesan chicken wraps

IngredientsChicken
- 1.5 lb boneless skinless chicken breast
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp basil
- 1/2 tsp Kinder’s buttery garlic seasoning
- Salt and pepper to taste
- 1 tbsp avocado oil
- 1 tbsp unsalted butter

Garlic Parmesan sauce
- 2 tbsp unsalted butter
- 1 1/4 cup heavy cream
- 1 shallot, finely chopped
- 6 garlic cloves, minced
- 2/3 cup Parmesan cheese, shredded
- 1 tbsp freshly chopped parsley
- 1 tsp roasted garlic powder
- 1 tsp oregano
- 1 tsp red chili flakes
- Salt and pepper to taste

Garlic Parmesan fries
- Fried French fries
- 1/4 cup Parmesan cheese
- 1 tbsp unsalted butter, melted
- 1 tbsp freshly chopped parsley
- 1 tsp garlic powder
- Salt to taste

Assembly
- Medium flour tortillas
- Chopped romaine lettuce

Instructions
- In a large bowl, season chicken breasts with all seasonings and a drizzle of olive oil. Mix until evenly coated.
- Heat avocado oil and butter in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through (165°F internal temperature). Let rest, then slice into strips.
- In the same skillet, melt butter over medium heat. Add chopped shallot and sauté until softened. Stir in minced garlic and cook until fragrant.
- Add roasted garlic powder, oregano, red pepper flakes, salt, and pepper. Stir well and cook until fragrant.
- Pour in heavy cream stir well and simmer until slightly thickened.
- Add shredded Parmesan and chopped parsley, stirring until the cheese melts and the sauce is smooth. Return sliced chicken to the skillet and toss until well coated.
- In a large bowl, toss hot, crispy fries with melted butter, Parmesan, garlic powder, chopped parsley, and salt until evenly coated.
- Add chopped romaine, garlic Parmesan chicken, and seasoned fries to medium tortillas. Fold tightly and toast in a skillet over medium heat until golden and crispy on both sides.