Crispy Garlic Parmesan Chicken Wraps
Directions
- 1Slice chicken breast and thighs into cubes.
- 2Add seasonings (salt, chilli flakes, parsley, Italian herbs, paprika, garlic granules or powder) with grated parmesan cheese and drizzle of olive oil to the chicken.
- 3Mix until the chicken is well coated.
- 4In a pan on low heat, add light butter with seasonings (Italian herbs, garlic powder, paprika).
- 5Toast the butter and seasonings for a minute.
- 6Add evaporated milk, extra Parmesan and light cream cheese.
- 7Stir continuously until smooth and creamy.
- 8Line a sheet pan with parchment paper.
- 9Spread the marinated chicken evenly on the sheet pan, ensuring not to overcrowd it.
- 10Add a light layer of avocado cooking spray.
- 11Bake in a preheated oven for 20-22 minutes at 200C until golden and crispy.
- 12While the chicken is still hot, add extra parmesan and parsley.
- 13Mix well until coated and extra cheesy.
- 14Assemble the wraps with shredded lettuce, chopped onions, chopped tomatoes, crispy chicken, and the creamy sauce.
Ingredients
- 600 g Raw Boneless Skinless Chicken Thighs, cubed
- 600 g Raw Chicken Breast, cubed
- 2.5 Tsp Salt
- 2 Tsp Chilli Flakes
- 3 Tsp Parsley
- 4 Tsp Italian Herbs
- 3 Tsp Paprika
- 4 Tsp Garlic Granules or Powder
- 200 g Grated Parmesan
- 6 Tsp Olive Oil
- Avocado Cooking Spray
- 350 g Light Evaporated Milk
- 2 Tsp Italian Herbs
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 80 g Grated Parmesan (for sauce)
- 100 g Grated Parmesan (for sauce)
- 15 g Light Butter
- 10 Low Carb Wraps (Brand: Mission)
- Shredded Lettuce
- Chopped Tomatoes
- Chopped Onions
- extra parmesan
- parsley
Equipment
sheet panovenpanparchment paper
Tips
- Mix chicken until well coated.
- Do not overcrowd the sheet pan when baking chicken.
- Store chicken and creamy sauce in separate containers in the fridge.
- When ready to eat, warm up chicken in oven/air fryer for 4-5 mins 180C / 370F. Warm up sauce in a pan, serve on a wrap with fresh lettuce and enjoy.
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