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Ingredients · one per line
600g Raw Boneless Skinless Chicken Thighs, cut into cubes 600g Raw Chicken Breast, cut into cubes 2.5 Tsp Salt 2 Tsp Chilli Flakes 3 Tsp Parsley 4 Tsp Italian Herbs 3 Tsp Paprika 4 Tsp Garlic Granules or Powder 200g Grated Parmesan 6 Tsp Olive Oil Avocado Cooking Spray 350g Light Evaporated Milk 2 Tsp Italian Herbs 1 Tsp Garlic Powder 1 Tsp Paprika 80g Grated Parmesan 100g Light Cream Cheese 15g Light Butter 10 Low Carb Wraps Shredded Lettuce Chopped Tomatoes Chopped Onions
Steps
Slice chicken breast and thighs into cubes. Add seasonings with grated parmesan cheese and drizzle of olive oil. Mix until well coated. 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. 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. While chicken is still hot, add extra parmesan and parsley. Mix well until coated and extra cheesy. Assemble the wraps with shredded lettuce, onion, tomato, crispy chicken and sauce.
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