1In a bowl, add diced chicken breast with the listed seasonings and mix well.
2Cook the seasoned chicken on a pan on medium-high heat for 4 minutes on each side.
3Once cooked, set the chicken aside.
4Add juiced lemon to the pan with diced garlic, fat-free evaporated milk, grated parmesan, light cream cheese, chicken stock powder, and smoked paprika.
5Mix well until creamy.
6Add low-fat grated cheese and mix until cheesy and smooth.
7Add the cooked chicken back into the pan and mix to combine.
8Top it off with some dried parsley and mix.
9Grab one tortilla and evenly distribute the filling with some grated mozzarella and more parsley.
10Roll it tightly and repeat the process for the other 14 rolls.
11Spray the rolls with light cooking oil, add some parmesan and oregano.
12Oven 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.
13Wrap 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
Equipment
bowlpanbaking tray
Tips
These rolls can be easily meal prepped and stored in the freezer for weeks.