Serves 10
Directions
- 1Season chicken with salt, black pepper, garlic powder, onion powder, paprika, cumin, lemon juice, and oil. Mix well.
- 2Heat 2 tbsp oil in a skillet over medium-high heat. Cook chicken until fully cooked and golden, then add diced onion and red bell pepper and sauté for 2-3 minutes until softened. Set aside.
- 3For the sauce, melt butter over medium-low heat, add garlic and sauté for 30 seconds.
- 4Add heavy cream, cream cheese, salt, black pepper, garlic powder, and red chili flakes. Whisk until smooth and simmer until slightly thickened.
- 5Lower the heat, stir in Parmesan until melted and smooth, then turn off the heat and stir in parsley.
- 6Reserve half the sauce for dipping and mix the remaining half with the chicken. Let cool slightly.
- 7Add a few spoonfuls of filling to each tortilla and sprinkle with mozzarella. Fold in the sides and roll tightly.
- 8Lightly oil a skillet over medium to medium-low heat. Place rolls seam-side down and cook, turning until golden and crispy on all sides, adding more oil as needed.
- 9Sprinkle with fresh parsley and Parmesan and serve immediately with the reserved garlic Parmesan dipping sauce.
Ingredients
- 2 lb boneless chicken breast, cut into small pieces
- salt (optional)
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika powder
- 1/2 tsp cumin powder
- 1 tbsp lemon juice
- 1 tbsp oil
- 1 whole yellow onion, diced
- 1 whole red bell pepper, diced
- 2 tbsp oil
- 1 tbsp butter
- 1 tbsp garlic, minced
- 1 1/2 cup unsweetened heavy whipping cream
- 1 tbsp cream cheese
- salt (optional)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp red chili flakes
- 1 cup parmesan cheese, freshly grated
- 1 tsp parsley, finely chopped
- 9-10 whole flour tortilla wraps
- 1 cup mozzarella cheese
- oil (optional)
Equipment
skillet
Tips
- Avoid high heat when pan-frying the rolls so the tortilla doesn’t brown before the cheese melts.
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