Cheesy Garlic Chicken Rolls
Cheesy Garlic Chicken Rolls
Ingredients
- 40 ounces chicken breast, diced
- 1 1/2 cups cottage cheese
- 5 tablespoons light mayo
- 4 tablespoons lemon juice
- 2 tablespoons minced garlic
- 2 1/2 tablespoons garlic salt
- 2 1/2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 20 grams fresh parsley
- 2 cups fat free mozzarella
- 10 low calorie tortillas, 10-inch Carb Counter
- as needed cooking spray or oil, for pan and baking
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a blender cup, combine the cottage cheese, light mayo, lemon juice, minced garlic, garlic salt, and onion powder. Blend until the mixture is smooth and creamy. Set the sauce aside.
⏱️ 5 min
- 3
Dice the chicken breast into small, uniform pieces. Place the diced chicken in a bowl and season with smoked paprika and black pepper. Mix until the chicken is evenly coated.
⏱️ 5 min
- 4
Spray a large pan with cooking spray or add a little oil and heat over medium-high heat. Add the seasoned chicken and cook until all pieces are golden brown and cooked through, about 8-10 minutes.
⏱️ 10 min
- 5
Transfer the cooked chicken to a large bowl. Add the fat free mozzarella, the previously prepared smooth sauce, and fresh parsley. Mix all the ingredients thoroughly until well combined and uniform.
⏱️ 5 min
- 6
Lay out the low calorie tortillas. Place a portion of the chicken filling onto the center of each tortilla. Roll each tortilla tightly to form a roll. Repeat for all 10 tortillas.
⏱️ 10 min
- 7
Arrange the rolls on a baking sheet lined with aluminum foil. Spray the tops of the rolls lightly with cooking spray or oil.
⏱️ 2 min
- 8
Bake the rolls in the preheated oven for 20-22 minutes, or until golden brown and heated through.
⏱️ 22 min•🌡️ 400
- 9
Once baked, allow the rolls to cool slightly before serving. For meal prep, wrap each roll individually in aluminum foil and store in the freezer.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Chicken Rolls
- 40 ounces chicken breast, diced
- 1 1/2 cups cottage cheese
- 5 tablespoons light mayo
- 4 tablespoons lemon juice
- 2 tablespoons minced garlic
- 2 1/2 tablespoons garlic salt
- 2 1/2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 20 grams fresh parsley
- 2 cups fat free mozzarella
- 10 low calorie tortillas, 10-inch Carb Counter
- as needed cooking spray or oil, for pan and baking
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a blender cup, combine the cottage cheese, light mayo, lemon juice, minced garlic, garlic salt, and onion powder. Blend until the mixture is smooth and creamy. Set the sauce aside.
⏱️ 5 min - 3
Dice the chicken breast into small, uniform pieces. Place the diced chicken in a bowl and season with smoked paprika and black pepper. Mix until the chicken is evenly coated.
⏱️ 5 min - 4
Spray a large pan with cooking spray or add a little oil and heat over medium-high heat. Add the seasoned chicken and cook until all pieces are golden brown and cooked through, about 8-10 minutes.
⏱️ 10 min - 5
Transfer the cooked chicken to a large bowl. Add the fat free mozzarella, the previously prepared smooth sauce, and fresh parsley. Mix all the ingredients thoroughly until well combined and uniform.
⏱️ 5 min - 6
Lay out the low calorie tortillas. Place a portion of the chicken filling onto the center of each tortilla. Roll each tortilla tightly to form a roll. Repeat for all 10 tortillas.
⏱️ 10 min - 7
Arrange the rolls on a baking sheet lined with aluminum foil. Spray the tops of the rolls lightly with cooking spray or oil.
⏱️ 2 min - 8
Bake the rolls in the preheated oven for 20-22 minutes, or until golden brown and heated through.
⏱️ 22 min•🌡️ 400 - 9
Once baked, allow the rolls to cool slightly before serving. For meal prep, wrap each roll individually in aluminum foil and store in the freezer.
⏱️ 5 min