High Protein & Low Calorie Creamy & Cheesy Garlic Chicken Rolls
Serves 15
Directions
- 1Add the diced chicken breast to a bowl.
- 2Season the chicken with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
- 3Mix the chicken well.
- 4Cook the chicken in a pan on medium-high heat for 4 minutes on each side.
- 5Once cooked, set the chicken aside.
- 6Add juiced lemon, diced garlic cloves, fat-free evaporated milk, grated parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
- 7Mix the sauce until creamy.
- 8Add low-fat grated cheese to the sauce.
- 9Mix until cheesy and smooth.
- 10Add the cooked chicken back into the pan.
- 11Add dried parsley and mix to combine.
- 12Grab one tortilla and evenly distribute the filling.
- 13Add grated light mozzarella and more parsley.
- 14Roll the tortilla tightly.
- 15Repeat the process for the other 14 rolls.
- 16Spray the rolls with light cooking oil.
- 17Add parmesan and oregano on top of the rolls.
- 18Oven 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.
- 19Wrap them up and store them in the fridge or freezer.
- 20Reheat 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
- Dried Parsley
- 15 Small/Medium Tortillas
- 20 g Grated Light Mozzarella
- Oregano
- Light Cooking Oil Spray
Equipment
panbowlbaking trayair fryeroven
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