Crispy Garlic Parmesan Chicken Wraps by Jalalsamfit

Ingredients

• 600 g boneless skinless chicken thighs, cubed
• 600 g chicken breast, cubed
• 2.5 tsp salt
• 2 tsp chili flakes
• 3 tsp dried parsley
• 4 tsp Italian herbs
• 3 tsp paprika
• 4 tsp garlic granules or garlic powder
• 200 g grated parmesan, divided
• 6 tsp olive oil
• avocado cooking spray, as needed
• 15 g light butter
• 350 g light evaporated milk
• 1 tsp garlic powder
• 2 tsp Italian herbs
• 1 tsp paprika
• 180 g grated parmesan, divided
• 100 g light cream cheese
• 10 low-carb wraps
• shredded lettuce, for serving
• chopped tomatoes, for serving
• chopped onions, for serving

Instructions

1. Preheat the oven to 200°C and line a sheet pan with parchment paper.
2. Combine the cubed chicken, salt, chili flakes, parsley, Italian herbs, paprika, garlic granules, 200 g parmesan, and olive oil in a large bowl; mix until evenly coated, about 1 minute.
3. Melt the butter in a pan over low heat, then toast the sauce seasonings for 1 minute.
4. Stir in the evaporated milk, 180 g parmesan, and cream cheese; cook for 3-5 minutes, stirring continuously, until smooth and creamy.
5. Spread the marinated chicken in an even layer on the sheet pan, mist lightly with cooking spray, and bake for 20-22 minutes until golden and crispy and the chicken reaches 74°C.
6. Toss the hot chicken with extra parmesan and parsley until well coated.
7. Assemble each wrap with lettuce, tomatoes, onions, crispy chicken, and creamy sauce, then serve immediately.