Crispy Garlic Parmesan Chicken Wraps

Let's Cook

1. 1Prepare the Chicken

   Heat the oven to 200°C/400°F. Cut the thighs and breast into even 2cm cubes and put them in a large bowl. Add the salt, chili flakes, parsley, 4 teaspoons Italian herbs, 3 teaspoons paprika, garlic granules and about three-quarters of the 200g parmesan, holding the rest back for finishing. Drizzle over the olive oil and mix with your hands for a minute, until every cube looks sandy and coated with no dry cheese left in the bowl.

   💡

   Cold chicken cubes cleanly. If the thighs are floppy, freeze them for five minutes first and the knife will stop sliding.

2. 2Make the Creamy Sauce

   22 min

   Line a sheet pan with parchment and spread the chicken in a single layer with a finger's gap between pieces; use two pans rather than crowding. Spray lightly all over with avocado cooking spray. Bake 20–22 minutes, until the cheese coating is deep golden and looks dry and papery rather than glossy, the edges are crisp, and the thickest cube reads 74°C/165°F on a thermometer.

   💡

   Ovens vary at the edges. Rotate the pan at the halfway mark if one side is browning faster than the other.

3. 3Bake the Chicken

   3 min

   While the chicken bakes, melt the light butter in a pan over low heat with the 2 teaspoons Italian herbs, 1 teaspoon garlic powder and 1 teaspoon paprika. Toast about a minute, until it smells strongly of garlic and the paprika darkens slightly — do not let it smoke. Pour in the evaporated milk, then add the 80g parmesan and the cream cheese. Stir constantly for 2–3 minutes until no white lumps of cream cheese remain and the sauce coats the back of a spoon.

   💡

   If the sauce looks grainy, pull it off the heat and keep stirring — it usually comes back together as it cools slightly.

4. 4Coat the Chicken

   Take the chicken out and, while it is still hot enough to steam, scatter over the reserved parmesan and toss on the pan. The residual heat melts it into a second sticky, cheesy layer.

5. 5Assemble the Wraps

   Warm each wrap for 10–15 seconds in a dry pan until it turns pliable and puffs slightly. Layer with shredded lettuce, chopped onions and tomatoes, then the hot chicken, then a drizzle of sauce. Fold in the sides, roll tightly, and serve straight away.

   💡

   Skipping the warm-up is why low-carb wraps split. Ten seconds in a dry pan makes them fold instead of crack.