1Add the diced chicken breast with the seasonings to a bowl, mix well, and then cook on a pan on medium-high heat for 4 minutes on each side.
2Once cooked, set aside the chicken.
3Add lemon juice to the pan with diced garlic, fat-free evaporated milk, grated parmesan, light cream cheese, chicken stock powder, and smoked paprika, then mix well until nice and creamy.
4Now add low-fat grated cheese, mix until cheesy and smooth, then add the cooked chicken back in, mix again to combine, and top it off with some dried parsley.
5Grab one tortilla, evenly distribute the filling, add some grated mozzarella and more parsley, roll it tightly, and repeat for the other 14 rolls.
6Spray them with light cooking oil, add some parmesan and oregano, then oven 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.
7Wrap them up, store them in the fridge or freezer, and reheat when ready.
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 Low Fat Grated Cheese
Dried Parsley
15 Small/Medium Tortillas
20 g Light Mozzarella
Oregano
Light Cooking Oil Spray
Equipment
BowlPanSpatulaTrayOvenAir Fryer
Tips
You can easily meal prep and store them in the freezer for weeks.