High Protein Creamy & Cheesy Garlic Chicken Rolls

Serves 15
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Directions

  1. 1Add diced chicken breast to a bowl and season with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
  2. 2Add diced chicken breast to a bowl and season with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
  3. 3Add diced chicken breast to a bowl and season with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
  4. 4Mix the chicken well with the seasonings.
  5. 5Mix the chicken well with the seasonings.
  6. 6Mix the chicken well with the seasonings.
  7. 7Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
  8. 8Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
  9. 9Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
  10. 10Once cooked, set the chicken aside.
  11. 11Once cooked, set the chicken aside.
  12. 12Once cooked, set the chicken aside.
  13. 13Add half a juiced lemon, diced garlic cloves, fat-free evaporated milk, grated Parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
  14. 14Add half a juiced lemon, diced garlic cloves, fat-free evaporated milk, grated Parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
  15. 15Add half a juiced lemon, diced garlic cloves, fat-free evaporated milk, grated Parmesan cheese, light cream cheese, chicken stock powder, and smoked paprika to the pan.
  16. 16Mix until the sauce is creamy.
  17. 17Mix until the sauce is creamy.
  18. 18Mix until the sauce is creamy.
  19. 19Add low-fat grated cheese to the sauce.
  20. 20Add low-fat grated cheese to the sauce.
  21. 21Add low-fat grated cheese to the sauce.
  22. 22Mix until the sauce is cheesy and smooth.
  23. 23Mix until the sauce is cheesy and smooth.
  24. 24Mix until the sauce is cheesy and smooth.
  25. 25Add the cooked chicken back into the pan.
  26. 26Add the cooked chicken back into the pan.
  27. 27Add the cooked chicken back into the pan.
  28. 28Mix to combine and top with dried parsley.
  29. 29Mix to combine and top with dried parsley.
  30. 30Mix to combine and top with dried parsley.
  31. 31Grab one small/medium tortilla and evenly distribute the filling.
  32. 32Grab one small/medium tortilla and evenly distribute the filling.
  33. 33Grab one small/medium tortilla and evenly distribute the filling.
  34. 34Add 20g of light mozzarella and more parsley on top of the filling.
  35. 35Add 20g of light mozzarella and more parsley on top of the filling.
  36. 36Add 20g of light mozzarella and more parsley on top of the filling.
  37. 37Roll the tortilla tightly and repeat for the other 14 rolls.
  38. 38Roll the tortilla tightly and repeat for the other 14 rolls.
  39. 39Roll the tortilla tightly and repeat for the other 14 rolls.
  40. 40Place the rolls on a baking tray, spray with light cooking oil, and sprinkle with Parmesan and oregano.
  41. 41Place the rolls on a baking tray, spray with light cooking oil, and sprinkle with Parmesan and oregano.
  42. 42Place the rolls on a baking tray, spray with light cooking oil, and sprinkle with Parmesan and oregano.
  43. 43Oven 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.
  44. 44Oven 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.
  45. 45Oven 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.
  46. 46Wrap them up, store them in the fridge or freezer, and reheat when you're ready to eat.
  47. 47Wrap them up, store them in the fridge or freezer, and reheat when you're ready to eat.
  48. 48Wrap them up, store them in the fridge or freezer, and reheat when you're ready to eat.

Ingredients

  • 2.25 KG Diced Boneless & Skinless Chicken Breast
  • 2.25 KG Diced Boneless & Skinless Chicken Breast
  • 2.25 KG Diced Boneless & Skinless Chicken Breast
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Smoked Paprika
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Italian Herb Seasoning
  • 1 Tsp Italian Herb Seasoning
  • 1 Tsp Italian Herb Seasoning
  • 0.5 Juiced Lemon
  • 0.5 Juiced Lemon
  • 0.5 Juiced Lemon
  • 6 Diced Garlic Cloves
  • 6 Diced Garlic Cloves
  • 6 Diced Garlic Cloves
  • 500 ml Fat Free Evaporated Milk
  • 500 ml Fat Free Evaporated Milk
  • 500 ml Fat Free Evaporated Milk
  • 40 g Grated Parmesan Cheese
  • 40 g Grated Parmesan Cheese
  • 40 g Grated Parmesan Cheese
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 100 g Grated Low Fat Cheese
  • 100 g Grated Low Fat Cheese
  • 100 g Grated Low Fat Cheese
  • Dried Parsley
  • Dried Parsley
  • Dried Parsley
  • 15 Small/Medium Tortillas
  • 15 Small/Medium Tortillas
  • 15 Small/Medium Tortillas
  • 20 g Grated Light Mozzarella
  • 20 g Grated Light Mozzarella
  • 20 g Grated Light Mozzarella
  • Oregano
  • Oregano
  • Oregano

Equipment

bowlpanbaking trayair fryeroven

Tips

  • You can easily meal prep these rolls and store them in the freezer for weeks.
  • Reheat when you're ready to eat.