This recipe originally called for two large chicken breasts, and that's why I include that below. But for our own purposes, I trimmed that down to a 200g package of Gusta "beef" strip.
That's probably far short of the equivalent of two large chicken breasts, so instead of making four wraps, I just loaded two and adjusted the recipe accordingly.
2 large chicken breasts, cut into strips
1 tablespoons olive oil
1 teaspoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
Black pepper, to taste
½ cup ranch dressing
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 large flour tortillas (10-inch)
1/2 cup shredded lettuce
1 medium tomato, diced
Shredded mozzarella cheese, to taste
Season the chicken strips generously and evenly in a bowl with Cajun seasoning, smoked paprika, garlic powder, and pepper.
Heat olive oil in a large skillet over medium-high heat, then add the seasoned meat strips and cook for 6-7 minutes, turning occasionally.
While the cooks, prepare the sauce by combining ranch dressing, grated Parmesan cheese, and chopped parsley in a mixing bowl, stirring until smooth and well-integrated.
Warm the flour tortillas for about 15 seconds in the stove at 350.
Spread half of the Ranch-Parmesan mixture evenly over each tortilla, leaving a small border around the edges.
Layer each tortilla with half of the cooked chicken strips, shredded lettuce, diced tomato, then sprinkle with mozzarella cheese.
Roll the wraps by folding the bottom in, then the sides over top and poke a toothpick through that bad boy.
For a little crunch on the outside, return the wrapped tortillas to the skillet for 1-2 minutes per side.