Serves 15
Directions
- 1Add diced chicken breast to a bowl.
- 2Season the chicken with 1 tsp salt, 1.5 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp Italian herb seasoning.
- 3Mix the chicken and seasonings well.
- 4Cook the chicken in a pan on medium-high heat for 4 minutes on each side.
- 5Once cooked, set the chicken aside.
- 6Add half a juiced lemon and 6 diced garlic cloves to the pan.
- 7Pour in 500ml of fat-free evaporated milk.
- 8Add 40g of grated parmesan cheese and 80g of light cream cheese.
- 9Add 1 tsp of chicken stock powder and 1 tsp of smoked paprika.
- 10Mix until the sauce is creamy.
- 11Add 100g of low-fat grated cheese.
- 12Mix until the sauce is cheesy and smooth.
- 13Add the cooked chicken back into the pan.
- 14Mix to combine and top with some dried parsley.
- 15Grab one small/medium tortilla.
- 16Equally distribute the filling onto the tortilla.
- 17Add 20g of light mozzarella and more parsley.
- 18Roll the tortilla tightly.
- 19Repeat the process for the other 14 rolls.
- 20Spray the rolls with light cooking oil spray.
- 21Add parmesan and oregano on top of the rolls.
- 22Oven bake at 180°C/375°F for 6-8 minutes or air fry at 200°C/400°F for 5-8 minutes until crispy and golden brown.
- 23Wrap them up, store them in the fridge or freezer, and reheat when you're ready to eat.
Ingredients
- 2.25 kg diced boneless and 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 low fat grated cheese
- dried parsley
- 15 small/medium tortillas
- 20 g light mozzarella
- oregano
- light cooking oil spray
Equipment
bowlpanwooden spoonbaking tray
Tips
- Meal prep and store in the freezer for weeks, reheating when ready to eat.
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