Crispy Garlic Parmesan Chicken Wraps
Crispy Garlic Parmesan Chicken Wraps
Ingredients
For the Garlic Parmesan Chicken
- 600 g boneless skinless chicken thighs, cut into cubes
- 600 g chicken breast, cut into cubes
- 2 1/2 teaspoons salt
- 2 teaspoons chilli flakes
- 3 teaspoons parsley
- 4 teaspoons Italian herbs
- 3 teaspoons paprika
- 4 teaspoons garlic granules or powder
- 200 g grated Parmesan
- 6 teaspoons olive oil
- as needed Avocado cooking spray
For the Garlic Parmesan Creamy Sauce
- 350 g light evaporated milk
- 2 teaspoons Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 80 g grated Parmesan
- 100 g light cream cheese
- 15 g light butter
For the Wraps & Filling
- 10 low carb wraps, (Mission brand recommended)
- as needed shredded lettuce
- as needed chopped tomatoes
- as needed chopped onions
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a large sheet pan with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
Slice the boneless skinless chicken thighs and chicken breast into uniform cubes. In a large bowl, combine the cubed chicken with 2 1/2 teaspoons salt, 2 teaspoons chilli flakes, 3 teaspoons parsley, 4 teaspoons Italian herbs, 3 teaspoons paprika, 4 teaspoons garlic granules or powder, 200g grated Parmesan, and 6 teaspoons olive oil. Mix thoroughly until the chicken is well coated with all the seasonings.
⏱️ 10 min
- 3
For the creamy sauce, melt 15g light butter in a pan over low heat. Add 2 teaspoons Italian herbs, 1 teaspoon garlic powder, and 1 teaspoon paprika. Toast the seasonings for about one minute, stirring constantly.
⏱️ 2 min
- 4
To the pan with the toasted seasonings, add 350g light evaporated milk, 80g grated Parmesan, and 100g light cream cheese. Stir continuously over low heat until the mixture is smooth and creamy. Remove from heat and set aside.
⏱️ 5 min
- 5
Spread the marinated chicken evenly in a single layer on the prepared sheet pan, ensuring not to overcrowd it. Lightly spray the chicken with Avocado cooking spray.
⏱️ 3 min
- 6
Bake the chicken in the preheated oven for 20-22 minutes, or until it is cooked through and crispy. The internal temperature should reach 74°C (165°F).
⏱️ 22 min•🌡️ 200
- 7
Once the chicken is out of the oven and still hot, sprinkle with additional grated Parmesan and fresh parsley (amounts as desired for extra cheesiness and flavor). Mix well to coat the chicken.
⏱️ 2 min
- 8
To assemble the wraps, lay out a low carb wrap. Add a generous amount of shredded lettuce, chopped onions, and chopped tomatoes. Top with a portion of the crispy garlic Parmesan chicken and drizzle generously with the creamy garlic Parmesan sauce. Repeat for the remaining wraps and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Parmesan Chicken Wraps
For the Garlic Parmesan Chicken
- 600 g boneless skinless chicken thighs, cut into cubes
- 600 g chicken breast, cut into cubes
- 2 1/2 teaspoons salt
- 2 teaspoons chilli flakes
- 3 teaspoons parsley
- 4 teaspoons Italian herbs
- 3 teaspoons paprika
- 4 teaspoons garlic granules or powder
- 200 g grated Parmesan
- 6 teaspoons olive oil
- as needed Avocado cooking spray
For the Garlic Parmesan Creamy Sauce
- 350 g light evaporated milk
- 2 teaspoons Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 80 g grated Parmesan
- 100 g light cream cheese
- 15 g light butter
For the Wraps & Filling
- 10 low carb wraps, (Mission brand recommended)
- as needed shredded lettuce
- as needed chopped tomatoes
- as needed chopped onions
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a large sheet pan with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
Slice the boneless skinless chicken thighs and chicken breast into uniform cubes. In a large bowl, combine the cubed chicken with 2 1/2 teaspoons salt, 2 teaspoons chilli flakes, 3 teaspoons parsley, 4 teaspoons Italian herbs, 3 teaspoons paprika, 4 teaspoons garlic granules or powder, 200g grated Parmesan, and 6 teaspoons olive oil. Mix thoroughly until the chicken is well coated with all the seasonings.
⏱️ 10 min - 3
For the creamy sauce, melt 15g light butter in a pan over low heat. Add 2 teaspoons Italian herbs, 1 teaspoon garlic powder, and 1 teaspoon paprika. Toast the seasonings for about one minute, stirring constantly.
⏱️ 2 min - 4
To the pan with the toasted seasonings, add 350g light evaporated milk, 80g grated Parmesan, and 100g light cream cheese. Stir continuously over low heat until the mixture is smooth and creamy. Remove from heat and set aside.
⏱️ 5 min - 5
Spread the marinated chicken evenly in a single layer on the prepared sheet pan, ensuring not to overcrowd it. Lightly spray the chicken with Avocado cooking spray.
⏱️ 3 min - 6
Bake the chicken in the preheated oven for 20-22 minutes, or until it is cooked through and crispy. The internal temperature should reach 74°C (165°F).
⏱️ 22 min•🌡️ 200 - 7
Once the chicken is out of the oven and still hot, sprinkle with additional grated Parmesan and fresh parsley (amounts as desired for extra cheesiness and flavor). Mix well to coat the chicken.
⏱️ 2 min - 8
To assemble the wraps, lay out a low carb wrap. Add a generous amount of shredded lettuce, chopped onions, and chopped tomatoes. Top with a portion of the crispy garlic Parmesan chicken and drizzle generously with the creamy garlic Parmesan sauce. Repeat for the remaining wraps and serve immediately.
⏱️ 10 min