High Protein Creamy & Cheesy Garlic Chicken Rolls
Serves 15
Directions
- 1Add diced chicken breast to a bowl.
- 2Season the chicken with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
- 3Mix the chicken and seasonings well.
- 4Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
- 5Once cooked, set the chicken aside.
- 6Add lemon juice to the pan.
- 7Add diced garlic cloves to the pan.
- 8Pour in fat-free evaporated milk.
- 9Add grated parmesan cheese.
- 10Add light cream cheese.
- 11Add chicken stock powder and smoked paprika.
- 12Mix until the sauce is creamy.
- 13Add low-fat grated cheese to the creamy sauce.
- 14Mix until cheesy and smooth.
- 15Add the cooked chicken back into the pan.
- 16Add dried parsley and mix to combine.
- 17Grab one small/medium tortilla.
- 18Equally distribute the chicken filling onto the tortilla.
- 19Add grated light mozzarella.
- 20Add more parsley.
- 21Roll the tortilla tightly.
- 22Repeat the process for the other 14 rolls.
- 23Spray the rolls with light cooking oil spray.
- 24Sprinkle parmesan and oregano on the rolls.
- 25Oven 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.
- 26Wrap the finished rolls, store them in the fridge or freezer, and reheat when 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 low fat grated cheese
- dried parsley
- 15 small/medium tortillas
- 20 g grated light mozzarella
- oregano
Equipment
bowlpanspatulabaking trayoven or air fryerfoil
Tips
- You can easily meal prep these and store them in the freezer for weeks.
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