gluten freePreheat the oven to 200°C and line a baking tray with parchment paper. Cut the chicken thighs and chicken breast into bite-sized cubes, then place them in a bowl.
Season the chicken with salt, chilli flakes, parsley, Italian herbs, paprika, garlic granules or powder, and grated Parmesan. Drizzle over a little olive oil and mix well until every piece is evenly coated.
Spread the chicken out on the lined tray in a single layer, leaving space between the pieces so they crisp up properly. Bake for 20 to 22 minutes, or until cooked through and golden at the edges.
While the chicken bakes, make the sauce. Melt the light butter in a pan over low heat, then stir in a little Italian herbs, garlic powder, and paprika for about a minute to bloom the spices.
Pour in the light evaporated milk and add grated Parmesan. Stir gently until the sauce is smooth, creamy, and slightly thickened, then keep it warm on the lowest heat.
When the chicken comes out of the oven, immediately sprinkle over extra Parmesan and parsley, then toss to coat while the chicken is still hot.
Warm the wraps if needed, then fill each one with shredded lettuce, chopped tomatoes, chopped onions, and a generous spoonful of the crispy chicken. Drizzle over the creamy Parmesan sauce.
Fold or roll the wraps tightly and serve straight away while the chicken is still crisp and the sauce is warm.
