Garlic Parmesan Chicken Wraps
These garlic parmesan chicken wraps deliver crispy, seasoned chicken baked on a single sheet pan with a creamy parmesan sauce, ideal for quick meal prep or weeknight dinners.
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These garlic parmesan chicken wraps deliver crispy, seasoned chicken baked on a single sheet pan with a creamy parmesan sauce, ideal for quick meal prep or weeknight dinners.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine the cubed chicken with salt, chilli flakes, dried parsley, Italian seasoning, paprika, garlic powder, olive oil, and 1/2 cup of grated parmesan cheese.
Mix thoroughly until the chicken is evenly coated.
To make the sauce, melt the light butter in a non-stick skillet over low heat.
Add the Italian herbs, garlic powder, and paprika for the sauce. Toast for about a minute until fragrant.
Pour in the evaporated milk, 1/2 cup of grated parmesan, and light cream cheese.
Stir continuously until the sauce is smooth, creamy, and slightly thickened. Set aside.
Spread the marinated chicken in a single, even layer on a large sheet pan lined with parchment paper.
Lightly spray the chicken with cooking spray.
Bake in a preheated oven at 200°C / 400°F for 20-22 minutes, until the chicken is golden brown and crispy.
While the chicken is still hot from the oven, sprinkle with extra parmesan and chopped fresh parsley.
Toss the chicken on the sheet pan to ensure it's well coated.
Assemble your wraps by placing shredded lettuce, diced onion, and tomato on a low-carb tortilla.
Top with a generous portion of the crispy garlic parmesan chicken and drizzle with the creamy sauce.
Fold and enjoy immediately.
Store wrapped or unwrapped in an airtight container up to 3 days in the fridge; reheat at 350°F for 10–12 minutes or in a skillet over medium heat.
sheet pan · video camera or phone (recipe has video)
Yes, but thighs stay moister during baking. If using breast only, watch closely to avoid drying out—reduce baking time by 3–5 minutes and check internal temperature at 160°F.
Pat the chicken dry before tossing with seasoning and oil. Bake at a higher temperature (425°F+) and avoid crowding the pan so steam escapes and edges crisp up.
Assemble and wrap 1–2 days ahead; store in an airtight container in the fridge. Reheat wrapped wraps at 350°F for 10–12 minutes or unwrapped in a skillet until warmed through.
Flour tortillas, spinach wraps, or whole wheat wraps all work. Choose sturdy wraps that won't tear when filled with moist chicken and sauce.
Yes—try ranch, garlic aioli, or a light cream sauce. Any creamy, savory sauce will complement the garlic-seasoned chicken.
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