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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
No Diets specified
1 and 1/2 pounds boneless dark meat chicken
1 tablespoon paprika
1 tablespoon garlic powder
salt, to taste
pepper, to taste
2 cubes Gefen Frozen Garlic
3 tablespoons olive oil
2 tablespoons Tuscanini Caramel Glaze (the secret sauce!)
1/2 lemon, juiced
taco wraps
3 small cucumbers, chopped
10 cherry tomatoes, halved
1/2 red onion, finely diced
juice of 1/2 lemon + 1/2 lime
Season chicken with paprika, garlic powder, salt, and pepper.
Heat olive oil in a pan and saute the frozen garlic until fragrant.
Stir in caramel glaze and lemon juice. Let it come to a gentle boil.
Once the sauce starts bubbling, add the chicken right away to prevent burning the glaze.
Grill chicken on high heat, five minutes per side, until nicely browned.
Transfer to a covered pan and cook on low for eight to 10 minutes, until fully cooked through. If using an outdoor grill, cook until the chicken is fully done, about eight minutes per side.
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Looks yummy! What did you spread on the wrap before you added the chicken and salad? And what did you dip the taco into in the video?