Crispy garlic parmesan chicken rolls
Serves 9
Directions
- 1Season chicken with salt, black pepper, garlic powder, onion powder, paprika, cumin, lemon juice, and oil, then mix well.
- 2Heat 2 tbsp oil in a skillet over medium-high heat and cook chicken until fully cooked and golden.
- 3Add diced onion and bell pepper and sauté for 2-3 minutes until softened, then set aside.
- 4Melt butter in a pan over medium-low heat and sauté garlic for 30 seconds.
- 5Whisk in heavy cream, cream cheese, salt, black pepper, garlic powder, and red chili flakes, and simmer until slightly thickened.
- 6Lower heat, stir in Parmesan until smooth, turn off heat, and add parsley.
- 7Reserve half the sauce for dipping and mix the remaining half with the cooked chicken, letting it cool slightly.
- 8Place spoonfuls of the chicken filling into each tortilla, sprinkle with mozzarella, fold in the sides, and roll tightly.
- 9Lightly oil a skillet over medium to medium-low heat and cook the rolls seam-side down, turning until golden and crispy on all sides.
- 10Sprinkle with fresh parsley and Parmesan and serve with the reserved dipping sauce.
Ingredients
- 2 lb boneless chicken breast, cut into small pieces
- salt (optional)
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika powder
- 1/2 tsp cumin powder
- 1 tbsp lemon juice
- 1 tbsp oil
- 1 whole yellow onion, diced
- 1 whole red bell pepper, diced
- 2 tbsp oil
- 1 tbsp butter
- 1 tbsp garlic, minced
- 1 1/2 cup unsweetened heavy whipping cream
- 1 tbsp cream cheese
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp red chili flakes
- 1 cup parmesan cheese, freshly grated
- 1 tsp parsley, finely chopped
- 9-10 whole small flour tortilla wraps
- 1 cup mozzarella cheese
- oil for pan frying (optional)
Equipment
skillet
Tips
- Use medium to medium-low heat when pan-frying the rolls to avoid the tortilla browning before the cheese melts inside.
- Add more oil as needed while pan-frying the rolls.
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