Creamy & Cheesy Garlic Chicken Rolls
Serves 15
Directions
- 1Add the diced chicken breast to a bowl.
- 2Season the chicken with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
- 3Mix the chicken well with the seasonings.
- 4Cook the seasoned chicken in a pan on medium-high heat for 4 minutes on each side.
- 5Once cooked, set the chicken aside.
- 6Add lemon juice and diced garlic to the pan.
- 7Pour in fat-free evaporated milk, grated parmesan, and light cream cheese.
- 8Add chicken stock powder and smoked paprika.
- 9Mix until creamy.
- 10Add low-fat grated cheese.
- 11Mix until cheesy and smooth.
- 12Add the cooked chicken back into the pan.
- 13Mix to combine and top with dried parsley.
- 14Grab one tortilla and equally distribute the chicken filling.
- 15Add grated mozzarella and more parsley on top of the filling.
- 16Roll the tortilla tightly.
- 17Repeat the process for the remaining 14 rolls.
- 18Place the rolls on a baking tray lined with parchment paper.
- 19Spray the rolls with a light cooking oil spray.
- 20Sprinkle with parmesan and oregano.
- 21Oven bake at 180C/375F for 6-8 minutes or air fry at 200C/400F for 5-8 minutes until crispy and golden brown.
- 22Wrap them up, store 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 Light Mozzarella
- Cooking Oil Spray
- Oregano
Equipment
BowlPanSpatulaBaking trayOvenAir Fryer
Tips
- You can easily meal prep these and store them in the freezer for weeks.
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