Crispy Garlic Parmesan Chicken Wraps

Ingredients

• 600 g Boneless, skinless chicken thighs (Raw; cut into cubes)
• 600 g Chicken breast (Raw; cut into cubes)
• 2.5 tsp Salt
• 2 tsp Chilli flakes
• 3 tsp Parsley (For the chicken seasoning)
• 4 tsp Italian herbs (For the chicken seasoning)
• 3 tsp Paprika (For the chicken seasoning)
• 4 tsp Garlic granules or garlic powder (For the chicken seasoning)
• 200 g Grated Parmesan (For the chicken marinade)
• 6 tsp Olive oil (Drizzled over the chicken)
• Avocado cooking spray (Use before baking)
• 350 g Light evaporated milk (For the creamy sauce)
• 2 tsp Italian herbs (For the creamy sauce)
• 1 tsp Garlic powder (For the creamy sauce)
• 1 tsp Paprika (For the creamy sauce)
• 80 g Grated Parmesan (For the creamy sauce)
• 100 g Grated Parmesan (Extra Parmesan for the creamy sauce)
• 15 g Light butter (For the creamy sauce)
• Light cream cheese (The instructions mention adding cream cheese, but no quantity is provided in the ingredient list)
• 10 Low-carb wraps (Mission brand)
• Shredded lettuce (For assembly)
• Chopped tomatoes (For assembly)
• Chopped onions (For assembly)
• Parsley (Additional parsley for finishing the hot chicken)

Steps

1. 1

   Cut the raw chicken breast and chicken thighs into cubes. Add the salt, chilli flakes, parsley, Italian herbs, paprika, garlic granules or powder, 200 g grated Parmesan, and olive oil. Mix thoroughly until the chicken is evenly coated.

2. 2

   For the creamy sauce, place the light butter and the sauce seasonings—Italian herbs, garlic powder, and paprika—in a pan over low heat. Toast the seasonings for about 1 minute.

3. 3

   Add the evaporated milk, 80 g grated Parmesan, 100 g grated Parmesan, and the cream cheese mentioned in the instructions to the pan. Stir continuously until the sauce is smooth and creamy.

4. 4

   Line a sheet pan with parchment paper. Spread the marinated chicken evenly across the pan without overcrowding it, then apply a light layer of avocado cooking spray.

5. 5

   Bake the chicken in a preheated oven at 200°C for 20–22 minutes, until crispy and golden.

6. 6

   While the chicken is still hot, add the extra parsley and additional Parmesan intended for finishing. Mix well so the chicken is coated and extra cheesy.

7. 7

   Assemble each wrap with shredded lettuce, chopped onion, chopped tomato, crispy chicken, and creamy sauce. Serve immediately.

8. 8

   For storage, keep the chicken and creamy sauce in separate containers in the refrigerator. To reheat, warm the chicken in an oven or air fryer at 180°C/370°F for 4–5 minutes, warm the sauce in a pan, and serve with fresh lettuce in a wrap.

Notes

The source lists 80 g and 100 g Parmesan separately for the sauce and mentions cream cheese in the instructions, but gives no cream-cheese quantity. The source also says to add extra Parmesan and parsley to the hot chicken without specifying their additional amounts. The stated nutrition is 423 calories, 41 g protein, 25 g carbohydrates, and 18 g fat per wrap.

Nutrition per serving

• main
• high-protein
• sheet-pan
• baked
• meal-prep
• chicken
• wraps
• family-style