High Protein Pepperoni Pizza Chicken Rolls

Serves 15
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Directions

  1. 1Grab your thinly sliced chicken breast, add the seasonings in the caption and mix it well.
  2. 2Grab your thinly sliced chicken breast, add the seasonings in the caption and mix it well.
  3. 3Grab your thinly sliced chicken breast, add the seasonings in the caption and mix it well.
  4. 4Pan fry the chicken on medium to high heat until it cooks through and develops a nice char.
  5. 5Pan fry the chicken on medium to high heat until it cooks through and develops a nice char.
  6. 6Pan fry the chicken on medium to high heat until it cooks through and develops a nice char.
  7. 7Once cooked, dice the chicken into small cubes and set it aside.
  8. 8Once cooked, dice the chicken into small cubes and set it aside.
  9. 9Once cooked, dice the chicken into small cubes and set it aside.
  10. 10In the same pan, cook some pepperoni until it's crispy.
  11. 11In the same pan, cook some pepperoni until it's crispy.
  12. 12In the same pan, cook some pepperoni until it's crispy.
  13. 13Add the chicken back into the pan with some pizza sauce, light cream cheese, parmesan cheese, diced garlic, and continue cooking until creamy.
  14. 14Add the chicken back into the pan with some pizza sauce, light cream cheese, parmesan cheese, diced garlic, and continue cooking until creamy.
  15. 15Add the chicken back into the pan with some pizza sauce, light cream cheese, parmesan cheese, diced garlic, and continue cooking until creamy.
  16. 16Then add some hot sauce, some parsley, and mix well to combine.
  17. 17Then add some hot sauce, some parsley, and mix well to combine.
  18. 18Then add some hot sauce, some parsley, and mix well to combine.
  19. 19Grab a warm tortilla, equally distribute the filling with some light mozzarella and roll it up nice and tightly.
  20. 20Grab a warm tortilla, equally distribute the filling with some light mozzarella and roll it up nice and tightly.
  21. 21Grab a warm tortilla, equally distribute the filling with some light mozzarella and roll it up nice and tightly.
  22. 22Repeat for the other 14 rolls.
  23. 23Repeat for the other 14 rolls.
  24. 24Repeat for the other 14 rolls.
  25. 25Spray them with some cooking oil, add more parmesan and oregano.
  26. 26Spray them with some cooking oil, add more parmesan and oregano.
  27. 27Spray them with some cooking oil, add more parmesan and oregano.
  28. 28Bake until crispy.
  29. 29Bake until crispy.
  30. 30Bake until crispy.
  31. 31Wrap them up, store them in the fridge or freezer and reheat when ready to eat.
  32. 32Wrap them up, store them in the fridge or freezer and reheat when ready to eat.
  33. 33Wrap 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)
  • 2.1 KG Boneless & Skinless Chicken Breast (raw weight - butterfly/slice chicken in half)
  • 2.1 KG Boneless & Skinless Chicken Breast (raw weight - butterfly/slice chicken in half)
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 200 g Sliced Mini Pepperoni (sultans beef pepperoni - can be substituted for turkey pepperoni or regular pepperoni)
  • 200 g Sliced Mini Pepperoni (sultans beef pepperoni - can be substituted for turkey pepperoni or regular pepperoni)
  • 200 g Sliced Mini Pepperoni (sultans beef pepperoni - can be substituted for turkey pepperoni or regular pepperoni)
  • 350 g Pizza Sauce/Marinara
  • 350 g Pizza Sauce/Marinara
  • 350 g Pizza Sauce/Marinara
  • 160 g Low Fat Cream Cheese
  • 160 g Low Fat Cream Cheese
  • 160 g Low Fat Cream Cheese
  • 10 g Grated Parmesan Cheese
  • 10 g Grated Parmesan Cheese
  • 10 g Grated Parmesan Cheese
  • 4 Diced Garlic Cloves
  • 4 Diced Garlic Cloves
  • 4 Diced Garlic Cloves
  • 120 ml Sriracha/Hot Sauce
  • 120 ml Sriracha/Hot Sauce
  • 120 ml Sriracha/Hot Sauce
  • Freshly Chopped Parsley
  • Freshly Chopped Parsley
  • Freshly Chopped Parsley
  • 15 Warm Medium/Large Tortillas (Mission Carb Balance Tortillas)
  • 15 Warm Medium/Large Tortillas (Mission Carb Balance Tortillas)
  • 15 Warm Medium/Large Tortillas (Mission Carb Balance Tortillas)
  • 25 g Shredded Light Mozzarella (per roll)
  • 25 g Shredded Light Mozzarella (per roll)
  • 25 g Shredded Light Mozzarella (per roll)
  • Cooking oil
  • Cooking oil
  • Cooking oil
  • Grated Parmesan (Optional Topping)
  • Grated Parmesan (Optional Topping)
  • Grated Parmesan (Optional Topping)
  • Dried Parsley Flakes (Optional Topping)
  • Dried Parsley Flakes (Optional Topping)
  • Dried Parsley Flakes (Optional Topping)
  • Oregano
  • Oregano
  • 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.