Serves 15
Directions
- 1Grab your thinly sliced chicken breast, add the seasonings in the caption and mix it well.
- 2Pan fry the chicken on medium to high heat until it cooks through and develops a nice char.
- 3Once cooked, dice the chicken into small cubes and set it aside.
- 4In the same pan, cook some pepperoni until it's crispy.
- 5Add the chicken back into the pan with some pizza sauce, light cream cheese, parmesan cheese, diced garlic, and continue cooking until creamy.
- 6Then add some hot sauce, some parsley, and mix well to combine.
- 7Grab a warm tortilla, equally distribute the filling with some light mozzarella and roll it up nice and tightly.
- 8Repeat for the other 14 rolls.
- 9Spray them with some cooking oil, add more parmesan and oregano.
- 10Bake until crispy.
- 11Wrap them up, store them in the fridge or freezer and reheat when ready to eat.
Ingredients
- 2.1 KG Boneless & Skinless Chicken Breast (raw weight - butterfly/slice chicken in half)
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1.5 Tsp Smoked Paprika
- 1.5 Tsp Salt
- 200 g Sliced Mini Pepperoni (sultans beef pepperoni - can be substituted for turkey pepperoni or regular pepperoni)
- 350 g Pizza Sauce/Marinara
- 160 g Low Fat Cream Cheese
- 10 g Grated Parmesan Cheese
- 4 Diced Garlic Cloves
- 120 ml Sriracha/Hot Sauce
- Freshly Chopped Parsley
- 15 Warm Medium/Large Tortillas (Mission Carb Balance Tortillas)
- 25 g Shredded Light Mozzarella (per roll)
- Cooking oil
- Grated Parmesan (Optional Topping)
- Dried Parsley Flakes (Optional Topping)
- Oregano
Equipment
PanOvenSpatula
Tips
- Warm your tortilla in a hot pan for about 30 seconds each side before rolling to make it soft and flexible.
- To get the same amount of filling in each roll, weigh the total mix first then divide that number by 15.
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