High Protein Creamy & Cheesy Garlic Chicken Rolls
Serves 15
Directions
- 1Add diced chicken breast to a bowl.
- 2Season the chicken with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
- 3Mix the chicken and seasonings thoroughly.
- 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 to the pan.
- 7Add diced garlic cloves to the pan.
- 8Pour fat-free evaporated milk into the pan.
- 9Add grated Parmesan cheese and light cream cheese to the pan.
- 10Add chicken stock powder and paprika to the pan.
- 11Mix until the sauce is creamy.
- 12Add low-fat grated cheese to the creamy sauce.
- 13Mix until the sauce is cheesy and smooth.
- 14Add the cooked chicken back into the pan with the sauce.
- 15Add dried parsley and mix to combine.
- 16Grab a tortilla and equally distribute the filling.
- 17Add grated light mozzarella and more parsley on top of the filling.
- 18Roll the tortilla tightly and repeat for the other 14 rolls.
- 19Spray the rolled tortillas with light cooking oil spray.
- 20Sprinkle Parmesan and oregano on top of the rolls.
- 21Oven 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.
- 22Wrap the cooked rolls individually.
- 23Store them in the fridge or freezer and reheat when 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 Spray
Equipment
BowlPanSpatulaBaking trayAir Fryer (optional)Oven (optional)
Tips
- You can easily meal prep these rolls and store them in the freezer for weeks.
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