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.
Directions
Tips:
Taco Tips:
Wraps
Use any soft taco wraps.
Grill them in the same pan or on the grill to soak up the flavorful sauce bits. Trust me, it’s worth it.
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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?