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High Protein Chicken Parm Crunchwrap

Name: High Protein Chicken Parm Crunchwrap
Ingredients: 350 g chicken breast, boneless skinless, raw; 6 g salt, dry; 1.2 g onion powder, dry; 1.6 g garlic powder, dry; 0.5 g italian herb seasoning, dry; 100 g egg, whole, raw; 15 g breadcrumbs, dry, plain; 50 g pizza sauce, as sold; 40 g cheddar/colby cheese, low fat shredded, as sold; 78 g low carb / high fiber tortilla, as sold; 43 g low carb / high fiber tortilla, as sold

1011 kcal116.3 g protein65.6 g carbs31.6 g fat1 serving

Ingredients (raw weights)

350 g chicken breast, boneless skinless, raw
6 g salt, dry
1.2 g onion powder, dry
1.6 g garlic powder, dry
0.5 g italian herb seasoning, dry
100 g egg, whole, raw
15 g breadcrumbs, dry, plain
50 g pizza sauce, as sold
40 g cheddar/colby cheese, low fat shredded, as sold
78 g low carb / high fiber tortilla, as sold
43 g low carb / high fiber tortilla, as sold

Steps

Start by thinly slicing your chicken breast then beat your meat to flatten it.
Add the seasonings listed and dip each piece in eggs, then coat in Italian breadcrumbs with the same seasonings.
Spray with a light cooking oil spray and air-fry at 200 °C for 14-16 minutes, flipping and spraying with cooking spray halfway through.
Grab a large warm tortilla, add some pizza sauce to the middle then a piece of crispy chicken.
Add more pizza sauce, light grated mozzarella, and dried basil.
Place another piece of chicken on a mini tortilla then pinch the edges towards the middle.
Toast it on the bottom side first to seal it.

Recipe by @_aussiefitness · original post. Creator states 720 kcal and 104 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 593 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 1 serving.