High Protein Creamy & Cheesy Garlic Chicken Rolls
High Protein Creamy & Cheesy Garlic Chicken Rolls
Ingredients
For the Seasoned Chicken
- 2.25 kg boneless and skinless chicken breast, diced, raw weight
- 1 teaspoon salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning
- 1/2 lemon, juice of
- 6 garlic cloves, diced
For the Creamy Cheese Sauce
- 500 ml fat free evaporated milk, such as Carnation Light & Creamy
- 40 grams Parmesan cheese, grated
- 80 grams light cream cheese
- 1 teaspoon chicken stock powder, such as Vegeta Low Sodium
- 1 teaspoon smoked paprika
- 100 grams low fat cheese, grated, such as Bega 50% Less Fat
- as needed dried parsley
For Assembly and Topping
- 15 tortillas, small or medium, such as Mission Carb Balance
- 300 grams light mozzarella, grated (20g per roll)
- as needed oregano
Instructions
- 1
Place the diced boneless and skinless chicken breast into a large bowl. Add the salt, 1 1/2 teaspoons smoked paprika, onion powder, garlic powder, Italian herb seasoning, juice of 1/2 lemon, and diced garlic cloves. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min
- 2
Cook the seasoned chicken in a large pan over medium-high heat until it is cooked through and lightly browned. Once cooked, set the chicken aside.
⏱️ 10 min
- 3
In the same pan (or a separate clean pan), add the fat free evaporated milk, grated Parmesan cheese, light cream cheese, chicken stock powder, and 1 teaspoon smoked paprika. Stir continuously over medium heat until the sauce thickens and all ingredients are smoothly combined.
⏱️ 7 min
- 4
Return the cooked chicken to the pan with the creamy sauce. Stir well to fully coat the chicken. Add the grated low fat cheese and dried parsley to the mixture. Continue mixing until the cheese has melted and is fully incorporated into the chicken and sauce.
⏱️ 5 min
- 5
Take one small or medium tortilla. Place an even amount of the chicken and sauce mixture onto the center of the tortilla. Sprinkle 20 grams of grated light mozzarella over the chicken mixture. Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a compact roll. Repeat this process for all 15 tortillas.
⏱️ 10 min
- 6
Arrange the assembled rolls on a baking tray. Sprinkle a generous amount of oregano over the tops of the rolls. Bake in a preheated oven at 180°C for 10-15 minutes, or until the rolls are golden brown.
⏱️ 15 min•🌡️ 180
- 7
Remove the rolls from the oven and serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Creamy & Cheesy Garlic Chicken Rolls
For the Seasoned Chicken
- 2.25 kg boneless and skinless chicken breast, diced, raw weight
- 1 teaspoon salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning
- 1/2 lemon, juice of
- 6 garlic cloves, diced
For the Creamy Cheese Sauce
- 500 ml fat free evaporated milk, such as Carnation Light & Creamy
- 40 grams Parmesan cheese, grated
- 80 grams light cream cheese
- 1 teaspoon chicken stock powder, such as Vegeta Low Sodium
- 1 teaspoon smoked paprika
- 100 grams low fat cheese, grated, such as Bega 50% Less Fat
- as needed dried parsley
For Assembly and Topping
- 15 tortillas, small or medium, such as Mission Carb Balance
- 300 grams light mozzarella, grated (20g per roll)
- as needed oregano
Instructions
- 1
Place the diced boneless and skinless chicken breast into a large bowl. Add the salt, 1 1/2 teaspoons smoked paprika, onion powder, garlic powder, Italian herb seasoning, juice of 1/2 lemon, and diced garlic cloves. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min - 2
Cook the seasoned chicken in a large pan over medium-high heat until it is cooked through and lightly browned. Once cooked, set the chicken aside.
⏱️ 10 min - 3
In the same pan (or a separate clean pan), add the fat free evaporated milk, grated Parmesan cheese, light cream cheese, chicken stock powder, and 1 teaspoon smoked paprika. Stir continuously over medium heat until the sauce thickens and all ingredients are smoothly combined.
⏱️ 7 min - 4
Return the cooked chicken to the pan with the creamy sauce. Stir well to fully coat the chicken. Add the grated low fat cheese and dried parsley to the mixture. Continue mixing until the cheese has melted and is fully incorporated into the chicken and sauce.
⏱️ 5 min - 5
Take one small or medium tortilla. Place an even amount of the chicken and sauce mixture onto the center of the tortilla. Sprinkle 20 grams of grated light mozzarella over the chicken mixture. Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a compact roll. Repeat this process for all 15 tortillas.
⏱️ 10 min - 6
Arrange the assembled rolls on a baking tray. Sprinkle a generous amount of oregano over the tops of the rolls. Bake in a preheated oven at 180°C for 10-15 minutes, or until the rolls are golden brown.
⏱️ 15 min•🌡️ 180 - 7
Remove the rolls from the oven and serve hot.
⏱️ 3 min