High Protein Cheesy & Creamy Garlic Chicken Rolls

Ingredients (raw weights)

• 2250 g chicken breast, boneless skinless, raw
• 22 g lemon juice, as sold
• 24 g garlic, raw
• 535 g evaporated milk, fat free, canned
• 40 g parmesan cheese, grated, as sold
• 80 g cream cheese, light (low fat), as sold
• 2 g chicken stock powder / bouillon, dry
• 2.3 g paprika, dry
• 100 g cheddar/colby cheese, low fat shredded, as sold
• 651 g low carb / high fiber tortilla, as sold
• 20 g mozzarella/pizza cheese, light shredded, as sold

Steps

1. In a bowl, combine the diced chicken breast with the seasonings: salt, smoked paprika, onion powder, garlic powder, Italian herb seasoning, lemon juice, and diced garlic. Mix well.
2. Cook the seasoned chicken on a pan over medium to high heat for four minutes on each side. Once cooked, set it aside.
3. In the same pan, add lemon juice, diced garlic, fat-free evaporated milk, grated Parmesan, light cream cheese, chicken stock powder, and smoked paprika. Mix well until the mixture is nice and creamy.
4. Add the grated low-fat cheese to the creamy mixture and mix until cheesy. Then, add the cooked chicken back in and mix again to combine. Top with dried parsley.
5. Take one tortilla and evenly distribute the filling, adding some grated mozzarella and more parsley. Roll it tightly and repeat the process for the remaining tortillas.
6. Spray the rolled tortillas with light cooking oil, then sprinkle with Parmesan and oregano.
7. Oven bake or air fry the rolls until crispy and golden brown, following the settings provided in the recipe.
8. Wrap the rolls up and store them in the fridge or freezer, reheating when ready to eat.