High Protein Creamy & Cheesy Garlic Chicken Rolls

Serves 15
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Directions

  1. 1Add the diced chicken breast to a bowl.
  2. 2Add the diced chicken breast to a bowl.
  3. 3Add the diced chicken breast to a bowl.
  4. 4Season the chicken breast with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
  5. 5Season the chicken breast with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
  6. 6Season the chicken breast with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
  7. 7Mix the chicken and seasonings well.
  8. 8Mix the chicken and seasonings well.
  9. 9Mix the chicken and seasonings well.
  10. 10Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
  11. 11Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
  12. 12Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
  13. 13Once cooked, set the chicken aside.
  14. 14Once cooked, set the chicken aside.
  15. 15Once cooked, set the chicken aside.
  16. 16Add juiced lemon, diced garlic, fat-free evaporated milk, grated parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
  17. 17Add juiced lemon, diced garlic, fat-free evaporated milk, grated parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
  18. 18Add juiced lemon, diced garlic, fat-free evaporated milk, grated parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
  19. 19Mix until the sauce is creamy.
  20. 20Mix until the sauce is creamy.
  21. 21Mix until the sauce is creamy.
  22. 22Add low-fat grated cheese to the sauce.
  23. 23Add low-fat grated cheese to the sauce.
  24. 24Add low-fat grated cheese to the sauce.
  25. 25Mix until the sauce is cheesy and smooth.
  26. 26Mix until the sauce is cheesy and smooth.
  27. 27Mix until the sauce is cheesy and smooth.
  28. 28Add the cooked chicken back into the pan with the sauce.
  29. 29Add the cooked chicken back into the pan with the sauce.
  30. 30Add the cooked chicken back into the pan with the sauce.
  31. 31Add dried parsley and mix well to combine.
  32. 32Add dried parsley and mix well to combine.
  33. 33Add dried parsley and mix well to combine.
  34. 34Grab one small/medium tortilla.
  35. 35Grab one small/medium tortilla.
  36. 36Grab one small/medium tortilla.
  37. 37Equally distribute the filling onto the tortilla.
  38. 38Equally distribute the filling onto the tortilla.
  39. 39Equally distribute the filling onto the tortilla.
  40. 40Add grated light mozzarella and more parsley on top of the filling.
  41. 41Add grated light mozzarella and more parsley on top of the filling.
  42. 42Add grated light mozzarella and more parsley on top of the filling.
  43. 43Roll the tortilla tightly.
  44. 44Roll the tortilla tightly.
  45. 45Roll the tortilla tightly.
  46. 46Repeat the process for the other 14 rolls.
  47. 47Repeat the process for the other 14 rolls.
  48. 48Repeat the process for the other 14 rolls.
  49. 49Place the rolls on a baking tray lined with parchment paper.
  50. 50Place the rolls on a baking tray lined with parchment paper.
  51. 51Place the rolls on a baking tray lined with parchment paper.
  52. 52Spray the rolls lightly with cooking oil.
  53. 53Spray the rolls lightly with cooking oil.
  54. 54Spray the rolls lightly with cooking oil.
  55. 55Add parmesan and oregano on top of the rolls.
  56. 56Add parmesan and oregano on top of the rolls.
  57. 57Add parmesan and oregano on top of the rolls.
  58. 58Oven bake at 180°C/375°F for 6-8 minutes or air fry at 200°C/400°F for 5-8 minutes, until crispy and golden brown.
  59. 59Oven bake at 180°C/375°F for 6-8 minutes or air fry at 200°C/400°F for 5-8 minutes, until crispy and golden brown.
  60. 60Oven bake at 180°C/375°F for 6-8 minutes or air fry at 200°C/400°F for 5-8 minutes, until crispy and golden brown.
  61. 61Wrap them up.
  62. 62Wrap them up.
  63. 63Wrap them up.
  64. 64Store them in the fridge or freezer.
  65. 65Store them in the fridge or freezer.
  66. 66Store them in the fridge or freezer.

Ingredients

  • 2.25 KG Diced Boneless & Skinless Chicken Breast
  • 2.25 KG Diced Boneless & Skinless Chicken Breast
  • 2.25 KG Diced Boneless & Skinless Chicken Breast
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Smoked Paprika
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Italian Herb Seasoning
  • 1 Tsp Italian Herb Seasoning
  • 1 Tsp Italian Herb Seasoning
  • 0.5 Juiced Lemon
  • 0.5 Juiced Lemon
  • 0.5 Juiced Lemon
  • 6 Diced Garlic Cloves
  • 6 Diced Garlic Cloves
  • 6 Diced Garlic Cloves
  • 500 ml Fat Free Evaporated Milk
  • 500 ml Fat Free Evaporated Milk
  • 500 ml Fat Free Evaporated Milk
  • 40 g Grated Parmesan Cheese
  • 40 g Grated Parmesan Cheese
  • 40 g Grated Parmesan Cheese
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 100 g Grated Low Fat Cheese
  • 100 g Grated Low Fat Cheese
  • 100 g Grated Low Fat Cheese
  • Dried Parsley
  • Dried Parsley
  • Dried Parsley
  • 15 Small/Medium Tortillas
  • 15 Small/Medium Tortillas
  • 15 Small/Medium Tortillas
  • 20 g Grated Light Mozzarella
  • 20 g Grated Light Mozzarella
  • 20 g Grated Light Mozzarella
  • Oregano
  • Oregano
  • Oregano

Equipment

panbowlbaking trayovenair fryer

Tips

  • These rolls make for quick, easy, and delicious meal prep, and can be stored in the freezer for weeks.
  • You can reheat these rolls when you're ready to eat.