Serves 15
Directions
- 1In a bowl, add diced chicken breast with salt, smoked paprika, onion powder, garlic powder, and Italian herb seasoning.
- 2Mix well.
- 3Cook the 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 to the pan.
- 6Add 6 diced garlic cloves to the pan.
- 7Pour in 500ml of fat-free evaporated milk.
- 8Add 40g of grated Parmesan cheese.
- 9Add 80g of light cream cheese.
- 10Add 1 tsp of chicken stock powder.
- 11Add 1 tsp of smoked paprika.
- 12Mix well until creamy.
- 13Add 100g of low-fat grated cheese.
- 14Mix until cheesy and smooth.
- 15Add the cooked chicken back into the pan.
- 16Mix again to combine.
- 17Top with some dried parsley and mix.
- 18Grab one small/medium tortilla.
- 19Evenly distribute the filling onto the tortilla.
- 20Add 20g of light mozzarella.
- 21Add more parsley.
- 22Roll the tortilla tightly.
- 23Repeat the process for the other 14 rolls.
- 24Place the rolls on a baking tray.
- 25Spray them with light cooking oil.
- 26Add some Parmesan cheese.
- 27Add oregano.
- 28Oven bake at 180C/375F for 6-8 minutes, or air fry at 200C/400F for 5-8 minutes until crispy and golden brown.
Ingredients
- 2.25 kg Diced Boneless & Skinless Chicken Breast (raw weight)
- 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 (Carnation Light & Creamy)
- 40 g Grated Parmesan Cheese
- 80 g Light Cream Cheese
- 1 tsp Chicken Stock Powder (Vegeta Low Sodium Chicken Stock Powder)
- 1 tsp Smoked Paprika
- 100 g Grated Low Fat Cheese (Bega 50% Less Fat Grated Cheese)
- Dried Parsley
- 15 Small/Medium Tortillas (Mission Carb Balance Tortillas)
- 20 g Grated Light Mozzarella (per roll - 15 rolls in total)
- Oregano
Equipment
bowlpanspatulabaking tray
Tips
- Wrap them up, store them in the fridge or freezer and reheat when you're ready to eat.
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