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.