Serves 15
Directions
- 1Add the diced chicken breast to a bowl.
- 2Season the chicken breast with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
- 3Mix the chicken and seasonings well.
- 4Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
- 5Once cooked, set the chicken aside.
- 6Add juiced lemon, diced garlic, fat-free evaporated milk, grated parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
- 7Mix until the sauce is creamy.
- 8Add low-fat grated cheese to the sauce.
- 9Mix until the sauce is cheesy and smooth.
- 10Add the cooked chicken back into the pan with the sauce.
- 11Add dried parsley and mix well to combine.
- 12Grab one small/medium tortilla.
- 13Equally distribute the filling onto the tortilla.
- 14Add grated light mozzarella and more parsley on top of the filling.
- 15Roll the tortilla tightly.
- 16Repeat the process for the other 14 rolls.
- 17Place the rolls on a baking tray lined with parchment paper.
- 18Spray the rolls lightly with cooking oil.
- 19Add parmesan and oregano on top of the rolls.
- 20Oven 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.
- 21Wrap them up.
- 22Store them in the fridge or freezer.
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 Grated Light Mozzarella
- 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.
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