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 Chili flakes
• 3 tsp Dried parsley
• 4 tsp Italian herbs (For the chicken)
• 3 tsp Paprika (For the chicken)
• 4 tsp Garlic granules or garlic powder (For the chicken)
• 200 g Grated Parmesan (For the chicken)
• 6 tsp Olive oil (For the chicken marinade)
• Avocado cooking spray (Use a light layer 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 Light cream cheese (For the creamy sauce)
• 15 g Light butter (For the creamy sauce)
• 10 Low-carb wraps (Mission brand)
• Shredded lettuce (Estimated 200 g; for assembly)
• Tomatoes (Chopped; estimated 300 g)
• Onions (Chopped; estimated 150 g)

Steps

1. 1

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

2. 2

   Add the chicken seasonings—salt, chili flakes, dried parsley, Italian herbs, paprika, garlic granules or powder—and the 200 g grated Parmesan to the cubed chicken.

3. 3

   Drizzle in the olive oil and mix thoroughly until every piece of chicken is well coated. Set aside while preparing the sauce and oven.

4. 4

   Preheat the oven to 200°C / 400°F. Line a sheet pan with parchment paper.

5. 5

   Place the light butter in a pan over low heat. Add the sauce Italian herbs, garlic powder, and paprika, and toast the seasonings for about 1 minute until fragrant, taking care not to burn them.

6. 6

   Pour the light evaporated milk into the pan. Add the 80 g grated Parmesan and light cream cheese.

7. 7

   Stir the sauce over low heat until the cream cheese and Parmesan melt and the mixture is smooth and creamy. Keep the heat gentle to prevent scorching.

8. 8

   Spread the marinated chicken evenly over the lined sheet pan, leaving space between pieces and avoiding overcrowding.

9. 9

   Apply a light layer of avocado cooking spray over the chicken.

10. 10

    Bake for 20–22 minutes at 200°C / 400°F, until the chicken is cooked through and the exterior is crisp. For food safety, the thickest pieces should reach 165°F / 74°C internally.

11. 11

    While the chicken is still hot, add extra Parmesan and parsley as desired. Toss until the chicken is coated and especially cheesy.

12. 12

    Assemble each wrap with shredded lettuce, chopped onion, chopped tomato, crispy chicken, and the creamy garlic-Parmesan sauce. Fold or roll the wraps and serve immediately.

Notes

Store the chicken and creamy sauce separately in airtight 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 assemble with fresh lettuce. The source does not specify quantities for the lettuce, tomatoes, or onions; add them to taste.

Nutrition per serving

• main
• wraps
• high-protein
• sheet-pan
• baked
• meal-prep
• easy
• large-batch