Crispy Garlic Parmesan Chicken Wraps

Let's Cook

1. 1Prepare the Chicken

   Slice the chicken breast and thighs into cubes. In a large bowl, combine the chicken with salt, chili flakes, parsley, Italian herbs, paprika, garlic granules, and grated parmesan. Drizzle with olive oil and mix until the chicken is well coated.

2. 2Make the Creamy Sauce

   In a pan over low heat, add light butter along with the remaining seasonings. Toast for about a minute before adding the evaporated milk, additional grated parmesan, and light cream cheese. Stir continuously until the mixture is smooth and creamy.

3. 3Bake the Chicken

   22 min

   Line a sheet pan with parchment paper and spread the marinated chicken evenly across the pan, ensuring not to overcrowd. Lightly spray the chicken with avocado cooking spray, then bake in a preheated oven at 200°C (400°F) for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden and crispy.

4. 4Coat the Chicken

   Once the chicken is baked to an internal temperature of 165°F (74°C), remove it from the oven and while still hot, sprinkle with extra grated parmesan and parsley. Mix well to ensure the chicken is evenly coated and cheesy.

5. 5Assemble the Wraps

   To assemble, take a low carb wrap and layer it with shredded lettuce, chopped onions, chopped tomatoes, and the crispy garlic parmesan chicken. Drizzle with the creamy sauce, wrap it up, and serve immediately.