Cheesy Garlic Chicken Rolls
Cheesy Garlic Chicken Rolls
Ingredients
- 32 oz boneless skinless chicken thighs
- 5 Mission Carb Balance tortillas, 110-cal
- 1 cup fat free cottage cheese
- 50 g reduced fat mozzarella, shredded
- 10 g honey
- 1 tablespoon garlic paste
- 15 g grated Parmesan
- 1 handful parsley, chopped
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons oregano
- 1 teaspoon chili flakes
- 1 tablespoon water, as needed, for sauce
- 1 tablespoon egg wash or melted butter, as needed, for brushing
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, salt, black pepper, oregano, and chili flakes to create your spice blend. Set aside.
⏱️ 2 min
- 2
Place the boneless skinless chicken thighs in a bowl. Season the chicken with roughly 2/3 of the prepared spice blend. Mix thoroughly by hand to ensure the chicken is evenly coated.
⏱️ 3 min
- 3
Cook the seasoned chicken. You can either pan sear on medium-high heat for 5-6 minutes per side until golden and fully cooked through, or air fry at 400°F (200°C) for 12-15 minutes until golden and fully cooked through.
⏱️ 15 min•🌡️ 400
- 4
While the chicken cooks, prepare the sauce. In a blender, combine the fat free cottage cheese, about half of the reduced fat mozzarella (25g), honey, garlic paste, and the remaining 1/3 of the spice blend. Add about 1 tablespoon of water, or as needed, to achieve a smooth consistency. Blend until completely smooth.
⏱️ 5 min
- 5
Once the chicken is cooked, remove it from the pan or air fryer and dice it into small, uniform pieces.
⏱️ 5 min - 6
In a large bowl, combine the diced chicken, the remaining half of the reduced fat mozzarella (25g), a handful of chopped parsley, and the blended sauce. Mix all ingredients thoroughly until the chicken is completely coated and well combined.
⏱️ 3 min
- 7
Lay out one Mission Carb Balance tortilla. Evenly spread a portion of the chicken filling across the tortilla. Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom to create a compact roll. Repeat this process for the remaining tortillas and filling.
⏱️ 5 min
- 8
Preheat your oven or air fryer for toasting. Place the five assembled rolls on a wire rack set on a baking sheet. Brush the tops of the rolls with egg wash or melted butter. Sprinkle with the grated Parmesan and a pinch of chopped parsley or dried oregano.
⏱️ 2 min
- 9
Toast the rolls in the oven or air fryer until they are golden brown and the cheese on top is melted and slightly crispy. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Chicken Rolls
- 32 oz boneless skinless chicken thighs
- 5 Mission Carb Balance tortillas, 110-cal
- 1 cup fat free cottage cheese
- 50 g reduced fat mozzarella, shredded
- 10 g honey
- 1 tablespoon garlic paste
- 15 g grated Parmesan
- 1 handful parsley, chopped
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons oregano
- 1 teaspoon chili flakes
- 1 tablespoon water, as needed, for sauce
- 1 tablespoon egg wash or melted butter, as needed, for brushing
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, salt, black pepper, oregano, and chili flakes to create your spice blend. Set aside.
⏱️ 2 min - 2
Place the boneless skinless chicken thighs in a bowl. Season the chicken with roughly 2/3 of the prepared spice blend. Mix thoroughly by hand to ensure the chicken is evenly coated.
⏱️ 3 min - 3
Cook the seasoned chicken. You can either pan sear on medium-high heat for 5-6 minutes per side until golden and fully cooked through, or air fry at 400°F (200°C) for 12-15 minutes until golden and fully cooked through.
⏱️ 15 min•🌡️ 400 - 4
While the chicken cooks, prepare the sauce. In a blender, combine the fat free cottage cheese, about half of the reduced fat mozzarella (25g), honey, garlic paste, and the remaining 1/3 of the spice blend. Add about 1 tablespoon of water, or as needed, to achieve a smooth consistency. Blend until completely smooth.
⏱️ 5 min - 5
Once the chicken is cooked, remove it from the pan or air fryer and dice it into small, uniform pieces.
⏱️ 5 min - 6
In a large bowl, combine the diced chicken, the remaining half of the reduced fat mozzarella (25g), a handful of chopped parsley, and the blended sauce. Mix all ingredients thoroughly until the chicken is completely coated and well combined.
⏱️ 3 min - 7
Lay out one Mission Carb Balance tortilla. Evenly spread a portion of the chicken filling across the tortilla. Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom to create a compact roll. Repeat this process for the remaining tortillas and filling.
⏱️ 5 min - 8
Preheat your oven or air fryer for toasting. Place the five assembled rolls on a wire rack set on a baking sheet. Brush the tops of the rolls with egg wash or melted butter. Sprinkle with the grated Parmesan and a pinch of chopped parsley or dried oregano.
⏱️ 2 min - 9
Toast the rolls in the oven or air fryer until they are golden brown and the cheese on top is melted and slightly crispy. Serve immediately and enjoy!
⏱️ 5 min