Cheesy Garlic High-Protein Chicken Rolls by Nikita Fair

Ingredients

• 2 lbs Diced chicken breast
• 10 Low-calorie tortillas
• 1 cup Mozzarella cheese
• 1/4 cup Fresh parsley, chopped
• 1 Block cream cheese, softened
• 1/2 cup Greek yogurt
• 1/4 cup Parmesan cheese, grated
• 2 cloves Garlic
• 1 tbsp Lemon juice
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Paprika
• 1 tbsp Olive oil spray

Instructions

1. For the creamy sauce: Combine softened cream cheese, Greek yogurt, grated Parmesan, minced garlic, lemon juice, salt, pepper, and paprika until smooth. Set aside.
2. Season diced chicken breast with salt, pepper, and paprika until evenly coated.
3. Heat a skillet with a little oil over medium-high heat and cook chicken until golden brown and cooked through.
4. In a bowl, combine the cooked chicken, shredded mozzarella, the prepared creamy sauce, and chopped fresh parsley. Mix well until everything is thoroughly combined.
5. Lay out the low-calorie tortillas and divide the chicken mixture evenly among them, spreading it to cover most of the surface.
6. Roll up each tortilla tightly to form 10 individual chicken rolls.
7. Place the rolls seam-side down on a baking sheet.
8. Lightly spray the tops of the chicken rolls with olive oil spray.
9. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the tortillas are lightly golden and the cheese is bubbly.
10. Allow the rolls to cool slightly, then wrap each one individually in aluminum foil.
11. Store the wrapped rolls in the freezer for future meals.
12. Reheat in the oven or microwave until warmed through.