Serves 15
Directions
- 1In a bowl, add diced chicken breast with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
- 2Mix well until combined.
- 3Cook the chicken in a pan on medium-high heat for 4 minutes on each side.
- 4Once cooked, set aside the chicken.
- 5Add lemon juice to the pan.
- 6Add diced garlic, fat-free evaporated milk, grated Parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
- 7Mix well until creamy.
- 8Add low-fat grated cheese to the pan.
- 9Mix until cheesy and smooth.
- 10Add the cooked chicken back into the pan.
- 11Mix again to combine.
- 12Top with dried parsley and mix.
- 13Grab one tortilla and equally distribute the filling.
- 14Add grated light mozzarella and more parsley.
- 15Roll the tortilla tightly.
- 16Repeat the process for the other 14 rolls.
- 17Spray the rolls with light cooking oil.
- 18Add Parmesan cheese and oregano.
- 19Oven bake at 180C/375F for 6-8 minutes or air fry at 200C/400F for 5-8 minutes until crispy and golden brown.
- 20Wrap them up, store them in the fridge or freezer, and reheat when you're ready to eat.
Ingredients
- 2.25 KG diced boneless and 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 juiced lemon
- 6 cloves 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 low fat grated cheese
- dried parsley
- 15 tortillas small/medium tortillas
- 20 g light mozzarella
- oregano
- light cooking oil spray
Equipment
bowlpanbaking trayoven or air fryer
Tips
- You can easily meal prep and store these rolls in the freezer for weeks.
- Reheat when ready to eat.
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