Crispy Garlic Parmesan Chicken Wraps

Ingredients

• 600 g Chicken Thigh (raw; boneless; skinless; cut into cubes)
• 600 g Chicken Breast (raw; cut into cubes)
• 2½ tsp Table Salt
• 2 tsp Red Pepper Flakes (chilli flakes)
• 3 tsp Parsley
• 6 tsp Italian Seasoning (4 tsp for chicken; 2 tsp for sauce)
• 4 tsp Paprika (3 tsp for chicken; 1 tsp for sauce)
• 5 tsp Garlic Powder (4 tsp granules for chicken; 1 tsp powder for sauce)
• 280 g Parmesan (200g for chicken; 80g for sauce)
• 6 tsp Olive Oil
• 1 Cooking Spray (avocado cooking spray; to coat before baking)
• 350 g Milk (light evaporated milk)
• 100 g Cream Cheese (light)
• 15 g Butter (light)
• 10 Tortilla (low carb (Mission brand))
• 1 Lettuce (shredded; to taste)
• 1 Tomato (chopped; to taste)
• 1 Onion (chopped; to taste)

Instructions

1. 1

   Slice chicken breast and thighs into cubes. Add seasonings (salt, chilli flakes, parsley, italian herbs, paprika, garlic granules), grated parmesan cheese, and a drizzle of olive oil. Mix until well coated.

2. 2

   In a pan on low heat, add light butter with seasonings (Italian herbs, garlic powder, paprika). Toast for a minute before adding evaporated milk, extra Parmesan, and cream cheese. Stir until smooth and creamy.

3. 3

   Line a sheet pan with parchment paper, spread marinated chicken evenly (do not overcrowd), add a light layer of cooking spray, then bake in a preheated oven at 200C/400F for 20-22 minutes until crispy.

4. 4

   While chicken is still hot, add extra parmesan and parsley. Mix well until coated and extra cheesy.

5. 5

   Assemble the wraps with shredded lettuce, onion, tomato, crispy chicken, and sauce.