High Protein Creamy & Cheesy Garlic Chicken Rolls
Directions
- 1In a bowl, add diced chicken breast with the seasonings listed on screen.
- 2Mix well, then cook it on a pan on medium to 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, smoked paprika and mix well until nice and creamy.
- 5Add some low fat grated cheese and mix until cheesy.
- 6Add the cooked chicken back in, mix again to combine and top it off with some dried parsley.
- 7Grab one tortilla, evenly distribute the filling with some grated mozzarella, more parsley and roll it tightly.
- 8Repeat the process for the other 14 rolls.
- 9Spray them with light cooking oil, add some parmesan and oregano, then oven bake or air fry with the settings on screen until crispy and golden brown.
- 10Wrap them up, store them in the fridge or freezer and reheat when you’re ready to eat.
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
- 15 dried parsley
- 15 small/medium tortillas
- 20 g grated light mozzarella
- 15 oregano
Equipment
bowlpanbaking traywooden spoon