Ranch dressing was invented in 1954 by a plumber who couldn't afford real herbs for his Alaska dude ranch.
Crispy Garlic Parmesan Chicken Wraps
Get ready to indulge in these Crispy Garlic Parmesan Chicken Wraps that are bursting with flavor! With golden-brown chicken, zesty garlic, and a sprinkle of Parmesan, this sheet pan recipe is not only a breeze to make but also keeps cleanup to a minimum. Perfect for a quick weeknight dinner, these wraps are sure to become a family favorite!
Prep
15
min
Cook
22
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥬Fresh Produce(6)
- Avocado Cooking Spray (use before baking)
- 4 Tsp Garlic Granules or Powder (20 ml)
- 4 Tsp Italian Herbs (20 ml)
- 2 Tsp Italian Herbs (10 ml)
- Shredded Lettuce
- 3 Tsp Parsley (15 ml)
🥩Meat & Seafood(2)
- 600g Raw Chicken Breast, cut into cubes (1.32 lbs)
- 600g Raw Boneless Skinless Chicken Thighs, cut into cubes (1.32 lbs)
🥛Dairy & Eggs(5)
- 15g Light Butter (1.05 tbsp)
- 100g Light Cream Cheese (3.53 oz)
- 350g Light Evaporated Milk (12.4 oz)
- 200g Grated Parmesan (7.06 oz)
- 80g Grated Parmesan (2.82 oz)
🫙Pantry Staples(2)
- 6 Tsp Olive Oil (30 ml)
- Chopped Tomatoes
🧂Spices & Seasonings(4)
- 1 Tsp Garlic Powder (5 ml)
- 3 Tsp Paprika (15 ml)
- 1 Tsp Paprika (5 ml)
- 2.5 Tsp Salt (12.5 ml)
📦Other(3)
- 2 Tsp Chilli Flakes (10 ml)
- 10 Low Carb Wraps (Brand: Mission)
- Chopped Onions
👨🍳 Instructions
- 1
Slice chicken breast and thighs into cubes. Add seasonings with grated parmesan cheese and drizzle of olive oil. Mix until well coated.
- 2
In a pan on low heat, add light butter with seasonings. Toast for a minute before adding evaporated milk, extra Parmesan and cream cheese. Stir till smooth and creamy.
- 3
Line a sheet pan with parchment paper, spread marinated chicken evenly (do not overcrowd), add light layer of cooking spray then bake in a preheated oven for 20-22 mins at 200C until crispy.
- 4
While chicken is still hot, add extra parmesan and parsley. Mix well until coated and extra cheesy.
- 5
Assemble the wraps with shredded lettuce, onion, tomato, crispy chicken and sauce. ENJOY!
💡 Pro Tips
- ✓Bake chicken at 390°F (200°C) instead of lower temps because the Maillard reaction accelerates exponentially above 300°F, creating the crispy exterior while keeping interior juicy.technique390°F
- ✓Cut chicken into uniform 1-inch cubes to ensure even cooking - size variance over 25% leads to overcooked smaller pieces while larger ones remain underdone.technique1-inch cubes
- ✓Toast garlic and seasonings in butter for exactly 60-90 seconds until fragrant but not browned, as burnt garlic becomes bitter and overpowers the parmesan.timing60-90 seconds
- ✓Add parmesan to hot chicken immediately after baking because residual heat at 160°F+ melts the cheese into a coating rather than leaving loose shreds.timing160°F+
- ✓Use evaporated milk instead of regular milk for the sauce because it's already 60% reduced, preventing sauce separation and creating stable emulsion with cream cheese.ingredient60% reduced
Share this recipe
Prep
15
min
Cook
22
min
Serves
10
people
Level
beginner
Share this recipe
Ranch dressing was invented in 1954 by a plumber who couldn't afford real herbs for his Alaska dude ranch.
Crispy Garlic Parmesan Chicken Wraps
Get ready to indulge in these Crispy Garlic Parmesan Chicken Wraps that are bursting with flavor! With golden-brown chicken, zesty garlic, and a sprinkle of Parmesan, this sheet pan recipe is not only a breeze to make but also keeps cleanup to a minimum. Perfect for a quick weeknight dinner, these wraps are sure to become a family favorite!
📝 Ingredients
Serves 10🥬Fresh Produce(6)
- Avocado Cooking Spray (use before baking)
- 4 Tsp Garlic Granules or Powder (20 ml)
- 4 Tsp Italian Herbs (20 ml)
- 2 Tsp Italian Herbs (10 ml)
- Shredded Lettuce
- 3 Tsp Parsley (15 ml)
🥩Meat & Seafood(2)
- 600g Raw Chicken Breast, cut into cubes (1.32 lbs)
- 600g Raw Boneless Skinless Chicken Thighs, cut into cubes (1.32 lbs)
🥛Dairy & Eggs(5)
- 15g Light Butter (1.05 tbsp)
- 100g Light Cream Cheese (3.53 oz)
- 350g Light Evaporated Milk (12.4 oz)
- 200g Grated Parmesan (7.06 oz)
- 80g Grated Parmesan (2.82 oz)
🫙Pantry Staples(2)
- 6 Tsp Olive Oil (30 ml)
- Chopped Tomatoes
🧂Spices & Seasonings(4)
- 1 Tsp Garlic Powder (5 ml)
- 3 Tsp Paprika (15 ml)
- 1 Tsp Paprika (5 ml)
- 2.5 Tsp Salt (12.5 ml)
📦Other(3)
- 2 Tsp Chilli Flakes (10 ml)
- 10 Low Carb Wraps (Brand: Mission)
- Chopped Onions
👨🍳 Instructions
- 1
Slice chicken breast and thighs into cubes. Add seasonings with grated parmesan cheese and drizzle of olive oil. Mix until well coated.
- 2
In a pan on low heat, add light butter with seasonings. Toast for a minute before adding evaporated milk, extra Parmesan and cream cheese. Stir till smooth and creamy.
- 3
Line a sheet pan with parchment paper, spread marinated chicken evenly (do not overcrowd), add light layer of cooking spray then bake in a preheated oven for 20-22 mins at 200C until crispy.
- 4
While chicken is still hot, add extra parmesan and parsley. Mix well until coated and extra cheesy.
- 5
Assemble the wraps with shredded lettuce, onion, tomato, crispy chicken and sauce. ENJOY!
💡 Pro Tips
- ✓Bake chicken at 390°F (200°C) instead of lower temps because the Maillard reaction accelerates exponentially above 300°F, creating the crispy exterior while keeping interior juicy.technique390°F
- ✓Cut chicken into uniform 1-inch cubes to ensure even cooking - size variance over 25% leads to overcooked smaller pieces while larger ones remain underdone.technique1-inch cubes
- ✓Toast garlic and seasonings in butter for exactly 60-90 seconds until fragrant but not browned, as burnt garlic becomes bitter and overpowers the parmesan.timing60-90 seconds
- ✓Add parmesan to hot chicken immediately after baking because residual heat at 160°F+ melts the cheese into a coating rather than leaving loose shreds.timing160°F+
- ✓Use evaporated milk instead of regular milk for the sauce because it's already 60% reduced, preventing sauce separation and creating stable emulsion with cream cheese.ingredient60% reduced