Directions
- 1In a bowl, add diced chicken breast with 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.
- 5Add fat free evaporated milk, grated parmesan, light cream cheese, chicken stock powder and smoked paprika.
- 6Mix until creamy.
- 7Add some low fat grated cheese and mix until cheesy.
- 8Add the cooked chicken back in, mix again to combine and top it off with some dried parsley.
- 9Grab one tortilla, evenly distribute the filling with some grated mozzarella and more parsley.
- 10Roll it tightly.
- 11Repeat the process for the other 14 rolls.
- 12Spray them with light cooking oil, add some parmesan and oregano.
- 13Oven bake or air fry with the settings on screen until crispy and golden brown.
- 14Wrap 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
bowlpanwooden spoonbaking tray
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