High Protein Creamy & Cheesy Garlic Chicken Rolls
Serves 15
Directions
- 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.
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