Creamy & Cheesy Garlic Chicken Rolls

Serves 15
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Directions

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