Crispy Garlic Parmesan Chicken Rolls
Crispy Garlic Parmesan Chicken Rolls
Ingredients
For the Chicken Filling
- 2 pounds boneless chicken breast, cut into small pieces
- salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika powder
- 1/2 teaspoon cumin powder
- 1 tablespoon lemon juice
- 1 tablespoon oil, for marinating
- 1 yellow onion, small, diced
- 1 red bell pepper, diced
- 2 tablespoons oil, for cooking
For the Garlic Parmesan Sauce
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 1 1/2 cups unsweetened heavy whipping cream
- 1 tablespoon cream cheese
- salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon parsley, finely chopped
To Assemble and Fry
- 9 small flour tortilla wraps, to 10
- 1 cup mozzarella cheese
- oil, for pan frying, as needed
- fresh parsley, for garnish, as needed
- Parmesan cheese, for garnish, as needed
Instructions
- 1
In a large bowl, season the cut chicken breast pieces with salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika powder, 1/2 teaspoon cumin powder, 1 tablespoon lemon juice, and 1 tablespoon oil. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until it is fully cooked through and lightly golden brown, about 7-10 minutes. Add the diced yellow onion and red bell pepper to the skillet with the chicken and sauté for an additional 2-3 minutes until the vegetables are softened. Remove the chicken and vegetable mixture from the skillet and set aside.
⏱️ 15 min
- 3
In a separate saucepan, melt 1 tablespoon of butter over medium-low heat. Add 1 tablespoon of minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min
- 4
Pour in 1 1/2 cups of unsweetened heavy whipping cream, add 1 tablespoon of cream cheese, salt to taste, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon red chili flakes. Whisk the mixture continuously until it is smooth and the cream cheese has dissolved. Bring the sauce to a gentle simmer and cook until it has slightly thickened, about 3-5 minutes.
⏱️ 5 min
- 5
Reduce the heat to low and stir in 1 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Turn off the heat and stir in 1 teaspoon of finely chopped parsley.
⏱️ 3 min
- 6
Reserve half of the prepared garlic Parmesan sauce in a separate bowl for dipping. Add the remaining half of the sauce to the cooked chicken and vegetable mixture and mix well to combine. Let the filling cool slightly, about 5 minutes, to make it easier to handle.
⏱️ 5 min
- 7
To assemble the rolls, lay out a small flour tortilla wrap. Place a few spoonfuls of the chicken and sauce filling in the center of the tortilla. Sprinkle with mozzarella cheese. Fold in the sides of the tortilla, then roll it tightly from one end to the other to form a secure roll. Repeat with the remaining tortillas and filling.
⏱️ 10 min
- 8
Lightly oil a clean skillet over medium to medium-low heat. Place the chicken rolls seam-side down in the skillet. Cook, turning occasionally, until they are golden brown and crispy on all sides, and the mozzarella cheese inside is melted. Add more oil to the skillet as needed during cooking. It's important to keep the heat at medium to medium-low to prevent the tortilla from browning too quickly before the cheese has a chance to melt.
⏱️ 15 min
- 9
Once cooked, remove the rolls from the skillet. Sprinkle with fresh parsley and additional grated Parmesan cheese, if desired. Serve immediately with the reserved garlic Parmesan dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Parmesan Chicken Rolls
For the Chicken Filling
- 2 pounds boneless chicken breast, cut into small pieces
- salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika powder
- 1/2 teaspoon cumin powder
- 1 tablespoon lemon juice
- 1 tablespoon oil, for marinating
- 1 yellow onion, small, diced
- 1 red bell pepper, diced
- 2 tablespoons oil, for cooking
For the Garlic Parmesan Sauce
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 1 1/2 cups unsweetened heavy whipping cream
- 1 tablespoon cream cheese
- salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon parsley, finely chopped
To Assemble and Fry
- 9 small flour tortilla wraps, to 10
- 1 cup mozzarella cheese
- oil, for pan frying, as needed
- fresh parsley, for garnish, as needed
- Parmesan cheese, for garnish, as needed
Instructions
- 1
In a large bowl, season the cut chicken breast pieces with salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika powder, 1/2 teaspoon cumin powder, 1 tablespoon lemon juice, and 1 tablespoon oil. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until it is fully cooked through and lightly golden brown, about 7-10 minutes. Add the diced yellow onion and red bell pepper to the skillet with the chicken and sauté for an additional 2-3 minutes until the vegetables are softened. Remove the chicken and vegetable mixture from the skillet and set aside.
⏱️ 15 min - 3
In a separate saucepan, melt 1 tablespoon of butter over medium-low heat. Add 1 tablespoon of minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min - 4
Pour in 1 1/2 cups of unsweetened heavy whipping cream, add 1 tablespoon of cream cheese, salt to taste, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon red chili flakes. Whisk the mixture continuously until it is smooth and the cream cheese has dissolved. Bring the sauce to a gentle simmer and cook until it has slightly thickened, about 3-5 minutes.
⏱️ 5 min - 5
Reduce the heat to low and stir in 1 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Turn off the heat and stir in 1 teaspoon of finely chopped parsley.
⏱️ 3 min - 6
Reserve half of the prepared garlic Parmesan sauce in a separate bowl for dipping. Add the remaining half of the sauce to the cooked chicken and vegetable mixture and mix well to combine. Let the filling cool slightly, about 5 minutes, to make it easier to handle.
⏱️ 5 min - 7
To assemble the rolls, lay out a small flour tortilla wrap. Place a few spoonfuls of the chicken and sauce filling in the center of the tortilla. Sprinkle with mozzarella cheese. Fold in the sides of the tortilla, then roll it tightly from one end to the other to form a secure roll. Repeat with the remaining tortillas and filling.
⏱️ 10 min - 8
Lightly oil a clean skillet over medium to medium-low heat. Place the chicken rolls seam-side down in the skillet. Cook, turning occasionally, until they are golden brown and crispy on all sides, and the mozzarella cheese inside is melted. Add more oil to the skillet as needed during cooking. It's important to keep the heat at medium to medium-low to prevent the tortilla from browning too quickly before the cheese has a chance to melt.
⏱️ 15 min - 9
Once cooked, remove the rolls from the skillet. Sprinkle with fresh parsley and additional grated Parmesan cheese, if desired. Serve immediately with the reserved garlic Parmesan dipping sauce.
⏱️ 5 min