1In a bowl, add diced chicken breast with the seasonings listed on screen.
2Mix well and cook it on a pan on medium-high heat for 4 minutes on each side.
3Once cooked, set it aside.
4Add some lemon juice to the pan with some diced garlic, fat-free evaporated milk, grated parmesan, light cream cheese, chicken stock powder and smoked paprika.
5Mix well until creamy.
6Add some low-fat grated cheese and mix until cheesy and smooth.
7Add the cooked chicken back in and mix again to combine.
8Top it off with some dried parsley.
9Grab one tortilla, evenly distribute the filling, add grated mozzarella, more parsley, and roll it tightly.
10Repeat the process for the other 14 rolls.
11Spray them with light cooking oil, add parmesan and oregano.
12Oven bake at 180C/375F for 6-8 min or air fry at 200C/400F for 5-8 min until crispy and golden brown.
13Wrap them up, store them in the fridge or freezer, and reheat when you are ready to eat.