1In a bowl, add diced chicken breast with the seasonings listed on screen.
2Mix well, then cook it on a pan on medium to high heat for four minutes on each side.
3Once cooked, set it aside.
4Add some lemon juice to the pan with some diced garlic, fat free evaporated milk, grated parmesan, light cream cheese, chicken stock powder, smoked paprika and mix well until nice and creamy.
5Now add some low fat grated cheese, mix until cheesy and add the cooked chicken back in and mix again to combine.
6Top it off with some dried parsley.
7Grab one tortilla, evenly distribute the filling with some grated mozzarella, more parsley, roll it tightly and repeat the process for the other fourteen rolls.
8Spray them with light cooking oil, add some parmesan and oregano, then oven bake or air fry with the settings on screen until crispy and golden brown.
9Wrap 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
15 dried parsley
15 small/medium tortillas
20 g grated light mozzarella
15 oregano
Equipment
bowlfrying panwooden spoonbaking trayoven or air fryer