Directions
- 1In a bowl, add diced chicken breast with the seasonings listed on screen: 1 tsp salt, 1.5 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp Italian herb seasoning. Mix well.
- 2Cook the chicken in a pan on medium-high heat for 4 minutes on each side. Once cooked, set aside.
- 3Add 1/2 juiced lemon and 6 diced garlic cloves to the pan. Add 500ml fat-free evaporated milk, 40g grated parmesan cheese, 80g light cream cheese, 1 tsp chicken stock powder, and 1 tsp smoked paprika.
- 4Mix until creamy.
- 5Add 100g of grated low-fat cheese and mix until cheesy and smooth.
- 6Add the cooked chicken and mix to combine. Add dried parsley and mix.
- 7Grab a tortilla, evenly distribute the filling, add 20g of grated light mozzarella, and more parsley. Roll tightly and repeat for the other 14 rolls.
- 8Spray rolls with light cooking oil, add parmesan and oregano.
- 9Oven 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.
- 10Wrap and store in the fridge or freezer. Reheat when 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
bowlfrying panbaking traywooden spatula
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