Serves 15
Directions
- 1In a bowl, add diced chicken breast with salt, 1.5 Tsp smoked paprika, onion powder, garlic powder, and Italian herb seasoning. Mix well.
- 2Cook the chicken on a pan on medium to high heat for 4 minutes on each side.
- 3Once cooked, set the chicken aside.
- 4Add lemon juice to the pan with diced garlic, fat-free evaporated milk, grated Parmesan, light cream cheese, chicken stock powder, and smoked paprika.
- 5Mix well until the sauce is nice and creamy.
- 6Now add low-fat grated cheese and mix until cheesy.
- 7Add the chicken back in and mix again to combine.
- 8Top the filling off with some dried parsley.
- 9Grab one tortilla, evenly distribute the filling with some grated mozzarella and more parsley.
- 10Roll the tortilla tightly.
- 11Repeat the process for the other 14 rolls.
- 12Spray the rolls with light cooking oil.
- 13Add some Parmesan and oregano to the rolls.
- 14Oven bake or air fry until crispy and golden brown.
- 15Wrap them up, store them in the fridge or freezer, and reheat when you're ready to eat.
Ingredients
- 2.25 KG Diced Boneless & Skinless Chicken Breast
- 1 Tsp Salt
- 1.5 Tsp Smoked Paprika
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Italian Herb Seasoning
- 0.5 Juiced Lemon
- 6 Diced Garlic Cloves
- 500 ml Fat Free Evaporated Milk
- 40 g Grated Parmesan Cheese
- 80 g Light Cream Cheese
- 1 Tsp Chicken Stock Powder
- 1 Tsp Smoked Paprika
- 100 g Grated Low Fat Cheese
- Dried Parsley
- 15 Small/Medium Tortillas
- 20 g Grated Light Mozzarella
- Oregano
- light cooking oil
Equipment
bowlpanovenair fryer
Tips
- You can easily meal prep and store in the freezer for weeks.
- Reheat when you're ready to eat.
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