Garlic Chicken Rolls
Serves 15
Directions
- 1Add diced chicken breast to a bowl with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning
- 2Mix well.
- 3Cook in a pan on medium-high heat for 4 minutes on each side.
- 4Set aside when fully cooked.
- 5Add lemon juice, diced garlic, fat free evaporated milk, grated parmesan, light cream cheese, chicken stock powder and smoked paprika to the pan.
- 6Mix until creamy.
- 7Add low fat grated cheese, mix until cheesy and smooth.
- 8Add the cooked chicken back in.
- 9Add dried parsley and mix to combine.
- 10Grab a tortilla and evenly distribute the filling with some grated mozzarella.
- 11Add more parsley and roll tightly.
- 12Repeat the process for the other 14 rolls.
- 13Spray them with light cooking oil and add parmesan and oregano.
- 14Oven bake or air fry with the settings on screen until crispy and golden brown.
- 15Wrap them up and store them in the fridge or freezer and reheat when ready to eat.
Ingredients
- 2.25 KG diced 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 lemon juice
- 6 diced garlic cloves
- 500 ml fat free evaporated milk
- 40 g parmesan cheese
- 80 g light cream cheese
- 1 Tsp chicken stock powder
- 1 Tsp paprika
- 100 g low fat grated cheese
- dried parsley
- 1 tortilla
- 20 g light mozzarella
- parsley
- parmesan
- oregano
Equipment
bowlpanwooden spoonbaking sheetair fryer or oven
Tips
- Can easily meal prep and store in the freezer for weeks.
- Per roll: 351 calories, 7.1gC, 10gF, 51gP.
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