Serves 15
Directions
- 1Add diced chicken breast to a bowl and season with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
- 2Mix the chicken well with the seasonings.
- 3Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
- 4Once cooked, set the chicken aside.
- 5Add 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.
- 6Mix until the sauce is creamy.
- 7Add low-fat grated cheese to the sauce.
- 8Mix until the sauce is cheesy and smooth.
- 9Add the cooked chicken back into the pan.
- 10Mix to combine and top with dried parsley.
- 11Grab one small/medium tortilla and evenly distribute the filling.
- 12Add 20g of light mozzarella and more parsley on top of the filling.
- 13Roll the tortilla tightly and repeat for the other 14 rolls.
- 14Place the rolls on a baking tray, spray with light cooking oil, and sprinkle with Parmesan and oregano.
- 15Oven 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.
- 16Wrap 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
- 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
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.
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