Crispy Garlic Parmesan Chicken Rolls
Equipment
Ingredients
Chicken
boneless chicken breast (cut into small pieces)
900 g
salt
1 tsp
black pepper
1 tsp
garlic powder
1 tbsp
onion powder
1 tsp
paprika powder
2 tsp
cumin powder
0.5 tsp
lemon juice
1 tbsp
oil
1 tbsp
yellow onion
1 piece
red bell pepper
1 piece
oil
2 tbsp
Garlic Parmesan Sauce
butter
1 tbsp
garlic
1 tbsp
heavy whipping cream
355 ml
cream cheese
1 tbsp
salt
1 tsp
black pepper
0.5 tsp
garlic powder
1 tsp
red chili flakes
1 tsp
Parmesan cheese
100 g
parsley
1 tsp
To Assemble
flour tortilla wraps
10 piece
mozzarella cheese
100 g
oil
2 tbsp
Instructions
Season the chicken
Season chicken with salt, black pepper, garlic powder, onion powder, paprika, cumin, lemon juice, and oil. Mix well.
Cook the chicken
Heat 2 tbsp oil in a skillet over medium-high heat. Cook chicken until fully cooked and lightly golden. Add diced onion and bell pepper and sauté for 2–3 minutes until softened. Set aside.
Prepare garlic parmesan sauce
Melt butter over medium-low heat. Add garlic and sauté for 30 seconds. Add heavy cream, cream cheese, salt, black pepper, garlic powder, and red chili flakes. Whisk until smooth and simmer until slightly thickened.
Finish the sauce
Lower the heat and stir in Parmesan until melted and smooth. Turn off the heat and add parsley.
Combine sauce with chicken
Reserve half the sauce for dipping and mix the remaining half with the chicken. Let cool slightly.
Assemble the rolls
Add a few spoonfuls of filling to each tortilla and sprinkle with mozzarella. Fold in the sides and roll tightly.
Pan-fry the rolls
Lightly oil a skillet over medium to medium-low heat. Place rolls seam-side down and cook, turning until golden and crispy on all sides. Add more oil as needed. Avoid high heat so the tortilla doesn’t brown before the cheese melts.
Serve
Sprinkle with fresh parsley and Parmesan and serve immediately with the reserved garlic Parmesan dipping sauce.
Original recipe
Storage
Best served fresh. Reheat in a skillet to maintain crispiness. Do not freeze.
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