Directions
- 1In a bowl, add diced chicken breast with the seasonings listed on screen and mix well.
- 2Cook the chicken in a pan on medium to high heat for four minutes on each side.
- 3Once cooked, set the chicken aside.
- 4Add lemon juice to the pan with some diced garlic.
- 5Add fat-free evaporated milk, grated parmesan, light cream cheese, chicken stock powder and smoked paprika.
- 6Mix until creamy.
- 7Add low-fat grated cheese and mix until cheesy and smooth.
- 8Add the cooked chicken back in and mix again to combine.
- 9Top with dried parsley.
- 10Grab a tortilla, evenly distribute the filling with some grated mozzarella and more parsley.
- 11Roll tightly and repeat for other 14 rolls.
- 12Spray the rolls with light cooking oil, add parmesan and oregano.
- 13Oven bake at 180°C/375°F for 6-8 min or air fry at 200°C/400°F for 5-8 min until crispy and golden brown.
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
- 1 handful Dried Parsley
- 15 Small/Medium Tortillas
- 20 g Grated Light Mozzarella
- 1 handful Oregano
Equipment
panbowlbaking tray
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