Directions
- 1Slice chicken breast and thighs into cubes. Add seasonings with grated parmesan cheese and drizzle of olive oil. Mix until well coated.
- 2In a pan on low heat, add light butter with seasonings. Toast for a minute before adding evaporated milk, extra Parmesan and cream cheese. Stir till smooth and creamy.
- 3Line a sheet pan with parchment paper, spread marinated chicken evenly (do not overcrowd), add light layer of cooking spray then bake in a preheated oven for 20-22 mins at 200C until crispy.
- 4While chicken is still hot, add extra parmesan and parsley. Mix well until coated and extra cheesy.
- 5Assemble the wraps with shredded lettuce, onion, tomato, crispy chicken and sauce. ENJOY!
Ingredients
- 600 g Raw Boneless Skinless Chicken Thighs, cut into cubes
- 600 g Raw Chicken Breast, cut into cubes
- 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
- 100 g Grated Parmesan
- 15 g Light Butter
- 10 Low Carb Wraps (Brand: Mission)
- Shredded Lettuce
- Chopped Tomatoes
- Chopped Onions
Equipment
sheet panpanparchment paperoven
Tips
- 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 at 180C / 370F.
- Warm up sauce in a pan, serve on a wrap with fresh lettuce.
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