Crispy Garlic Parmesan Chicken Wraps
Get ready to indulge in our Crispy Garlic Parmesan Chicken Wraps, where savory chicken meets a crunchy, cheesy finish! With just a sheet pan and a drizzle of garlic-infused olive oil, you’ll whip up a crowd-pleasing dish that’s bursting with flavor and easy to clean up. Perfect for parties or cozy nights in, these wraps are a guaranteed hit!
Prep
15
min
Cook
22
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥬Fresh Produce(8)
- Avocado Cooking Spray (use before baking)optional
- 4 Tsp Garlic Granules or Powder (20 ml)
- 4 Tsp Italian Herbs (20 ml)
- 2 Tsp Italian Herbs (10 ml)
- Shredded Lettuce
- Chopped Onions
- 3 Tsp Parsley (15 ml)
- Chopped Tomatoes
🥩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(1)
- 6 Tsp Olive Oil (30 ml)
🧂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(2)
- 2 Tsp Chilli Flakes (10 ml)
- 10 Low Carb Wraps (Brand: Mission)
👨🍳 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
- ✓Cut chicken breast and thighs into uniform 1-inch cubes so they cook at the same rate; pieces that vary by more than 1/4 inch will result in some drying out while others remain undercooked.technique1-inch cubes
- ✓Spread the marinated chicken in a single layer with at least 1/2 inch between pieces on the sheet pan, since overcrowding traps steam and prevents the Maillard reaction needed for crisping, which only occurs efficiently above 285°F on exposed surface area.equipment285°F
- ✓Bake at 200°C (392°F) for 20-22 minutes and use convection if available, as the higher, drier heat rapidly evaporates surface moisture on the parmesan coating, creating the crispy crust before the chicken interior overcooks past 165°F.timing200°C, 20-22 minutes
- ✓Melt the cream cheese and evaporated milk over low heat and stir continuously, because temperatures above 180°F can cause the casein proteins in cream cheese to seize and separate, breaking the sauce's emulsion into a grainy texture.techniquebelow 180°F
- ✓Toss the baked chicken with extra parmesan while it's still above 140°F, since the residual heat melts the cheese into a light coating that adheres to the crispy exterior rather than sitting as loose granules.timingabove 140°F
Share this recipe
Prep
15
min
Cook
22
min
Serves
10
people
Level
beginner
Share this recipe
Crispy Garlic Parmesan Chicken Wraps
Get ready to indulge in our Crispy Garlic Parmesan Chicken Wraps, where savory chicken meets a crunchy, cheesy finish! With just a sheet pan and a drizzle of garlic-infused olive oil, you’ll whip up a crowd-pleasing dish that’s bursting with flavor and easy to clean up. Perfect for parties or cozy nights in, these wraps are a guaranteed hit!
📝 Ingredients
Serves 10🥬Fresh Produce(8)
- Avocado Cooking Spray (use before baking)optional
- 4 Tsp Garlic Granules or Powder (20 ml)
- 4 Tsp Italian Herbs (20 ml)
- 2 Tsp Italian Herbs (10 ml)
- Shredded Lettuce
- Chopped Onions
- 3 Tsp Parsley (15 ml)
- Chopped Tomatoes
🥩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(1)
- 6 Tsp Olive Oil (30 ml)
🧂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(2)
- 2 Tsp Chilli Flakes (10 ml)
- 10 Low Carb Wraps (Brand: Mission)
👨🍳 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
- ✓Cut chicken breast and thighs into uniform 1-inch cubes so they cook at the same rate; pieces that vary by more than 1/4 inch will result in some drying out while others remain undercooked.technique1-inch cubes
- ✓Spread the marinated chicken in a single layer with at least 1/2 inch between pieces on the sheet pan, since overcrowding traps steam and prevents the Maillard reaction needed for crisping, which only occurs efficiently above 285°F on exposed surface area.equipment285°F
- ✓Bake at 200°C (392°F) for 20-22 minutes and use convection if available, as the higher, drier heat rapidly evaporates surface moisture on the parmesan coating, creating the crispy crust before the chicken interior overcooks past 165°F.timing200°C, 20-22 minutes
- ✓Melt the cream cheese and evaporated milk over low heat and stir continuously, because temperatures above 180°F can cause the casein proteins in cream cheese to seize and separate, breaking the sauce's emulsion into a grainy texture.techniquebelow 180°F
- ✓Toss the baked chicken with extra parmesan while it's still above 140°F, since the residual heat melts the cheese into a light coating that adheres to the crispy exterior rather than sitting as loose granules.timingabove 140°F