Crispy Garlic Parmesan Chicken Wraps

Ingredients

• 600 g Boneless, skinless chicken thighs (Raw and cut into cubes)
• 600 g Chicken breast (Raw and cut into cubes)
• 2.5 tsp Salt
• 2 tsp Dried chili flakes
• 3 tsp Dried parsley (Additionally, use a little to finish the chicken if desired; the additional amount is not specified)
• 4 tsp Dried Italian herbs (For the chicken)
• 3 tsp Paprika (For the chicken)
• 4 tsp Granulated garlic or garlic powder (For the chicken)
• 200 g Grated Parmesan cheese (For marinating the chicken)
• 6 tsp Olive oil (For the marinade)
• Avocado cooking spray (Use a light coating before baking)
• 350 g Light evaporated milk (For the sauce)
• 2 tsp Dried Italian herbs (For the sauce)
• 1 tsp Garlic powder (For the sauce)
• 1 tsp Paprika (For the sauce)
• 80 g Grated Parmesan cheese (For the sauce)
• 100 g Grated Parmesan cheese (Second amount indicated for the sauce; the text does not clarify whether all of it should be added or whether it is an additional amount)
• 15 g Light butter (To begin the sauce)
• Light cream cheese (Mentioned in the instructions, but no quantity is provided in the ingredient list)
• 10 Low-carb tortillas (Mission brand)
• Shredded lettuce (For filling; amount to taste)
• Diced tomato (For filling; amount to taste)
• Diced onion (For filling; amount to taste)

Steps

1. 1

   Preheat the oven to 200 °C. Line one or more baking sheets with parchment paper; avoid overcrowding the chicken, so use an additional sheet if necessary.

2. 2

   Cut the raw chicken thighs and breast into evenly sized cubes so they cook at the same rate.

3. 3

   Place the chicken in a large bowl. Add the salt, chili flakes, parsley, Italian herbs, paprika, granulated garlic or garlic powder, grated Parmesan, and olive oil.

4. 4

   Mix until all the cubes are thoroughly coated with the spice, oil, and Parmesan mixture.

5. 5

   To prepare the sauce, heat a skillet over low heat and add the light butter.

6. 6

   Add the Italian herbs, garlic powder, and paprika. Toast them for approximately 1 minute, until fragrant; do not let them burn.

7. 7

   Stir in the evaporated milk, the Parmesan indicated for the sauce, and the light cream cheese mentioned in the instructions. Stir continuously until smooth and creamy. The amount of cream cheese is not specified in the source.

8. 8

   Arrange the marinated chicken on the prepared baking sheet in a single layer, leaving space between the cubes so they brown instead of steaming.

9. 9

   Spray a light coating of avocado cooking spray over the chicken.

10. 10

    Bake for 20–22 minutes at 200 °C, until the chicken is fully cooked and the edges look golden and crispy. For added safety, verify that the center reaches 74 °C.

11. 11

    While the chicken is still hot, add extra Parmesan and parsley. Mix carefully until well coated and extra creamy or cheesy.

12. 12

    Assemble each wrap by placing shredded lettuce, diced onion, diced tomato, crispy chicken, and creamy sauce on a tortilla. Roll up and serve immediately.

13. 13

    To store, keep the chicken and sauce in separate containers in the refrigerator. When serving, reheat the chicken in the oven or air fryer at 180 °C for 4–5 minutes; warm the sauce in a skillet and assemble the wraps with fresh lettuce.

Notes

The post states 423 kcal, 41 g of protein, 25 g of carbohydrates, and 18 g of fat per wrap, for 10 wraps. There is a discrepancy in the source: the list includes 80 g and 100 g of Parmesan for the sauce, while the instructions also mention cream cheese, whose quantity does not appear in the list. Adjust the Parmesan and cream cheese according to the desired consistency. Store the chicken and sauce separately and refrigerate.

Nutrition per serving

• main course
• wraps
• high-protein
• meal prep
• baked
• crispy
• low-carb
• chicken