Mummy Chicken Wraps

Name: Mummy Chicken Wraps
Cook time: 18 min
Yield: 4 servings
Ingredients: 3 g fine salt divided; 1 g black pepper divided; 1 g garlic powder divided; 10 ml olive oil divided; 450 g boneless skinless chicken breast cut into 8 thin strips; 5 ml olive oil divided; 230 g refrigerated crescent dough 1 can, separated into triangles; 80 g low-moisture mozzarella cheese cut into thin strips; 16 g black olives sliced into small pieces for eyes; 2 g fine salt divided; 1 g black pepper divided; 1 g garlic powder divided; 240 g marinara sauce for dipping; 30 ml water for thinning the sauce if needed; 5 g fresh parsley chopped, for garnish

Seasoned chicken strips are tucked into crescent dough, wrapped to look like mummy bandages, and baked until the pastry is golden. A quick marinara dip adds a tomato-savory finish, and olive eyes give the wraps their Halloween look.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

3 g fine salt divided
1 g black pepper divided
1 g garlic powder divided
10 ml olive oil divided
450 g boneless skinless chicken breast cut into 8 thin strips
5 ml olive oil divided
230 g refrigerated crescent dough 1 can, separated into triangles
80 g low-moisture mozzarella cheese cut into thin strips
16 g black olives sliced into small pieces for eyes
2 g fine salt divided
1 g black pepper divided
1 g garlic powder divided
240 g marinara sauce for dipping
30 ml water for thinning the sauce if needed
5 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 200 C. Line a baking sheet with parchment paper. In a bowl, toss the chicken strips with 3 g salt, 1 g black pepper, 1 g garlic powder, and 10 ml olive oil until coated. The chicken is evenly seasoned and lightly coated with oil.
Heat a large skillet over medium-high heat. Add the remaining 5 ml olive oil, then sear the chicken strips for 2 to 3 minutes per side, just until lightly browned on the outside; they do not need to be fully cooked yet. The chicken has light browning but is still underdone in the center.
Lay out the crescent dough triangles. Place 2 chicken strips on each triangle, then wrap the dough around the chicken, leaving small gaps for the bandage effect. Arrange the wraps seam-side down on the baking sheet. All 4 wraps are formed and spaced on the tray.
Cut the cheese into thin strips and lay them across the wraps in a loose crisscross pattern. Press 2 olive pieces onto each wrap for eyes, and dust the tops with the remaining 2 g salt, 1 g black pepper, and 1 g garlic powder. The wraps look like mummies and are ready for baking.
Bake for 12 to 15 minutes, until the dough is puffed and deep golden and the chicken reaches 74 C in the center. While they bake, warm the marinara in a small saucepan; add up to 30 ml water only if you want a looser dipping sauce. The pastry is golden and the chicken is fully cooked to 74 C.
Let the wraps rest for 2 minutes, then garnish with parsley if using and serve hot with the warmed marinara on the side. The wraps hold together cleanly and the sauce is ready for dipping.