Crispy Garlic Parmesan Chicken Rolls

Ingredients

• 2 lb boneless chicken breast (Cut into small pieces)
• salt (To taste, for seasoning chicken)
• 1 tsp black pepper (For seasoning chicken)
• 1 tbsp garlic powder (For seasoning chicken)
• 1 tsp onion powder (For seasoning chicken)
• 2 tsp paprika powder (For seasoning chicken)
• 0.5 tsp cumin powder (For seasoning chicken)
• 1 tbsp lemon juice (For marinating)
• 1 tbsp oil (For marinating)
• 1 yellow onion (Small; diced)
• 1 red bell pepper (Diced)
• 2 tbsp oil (For cooking the chicken and vegetables)
• 1 tbsp butter (For the sauce)
• 1 tbsp garlic (Minced)
• 1.5 cup unsweetened heavy whipping cream (For the sauce)
• 1 tbsp cream cheese (For the sauce)
• salt (To taste, for the sauce)
• 0.5 tsp black pepper (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp red chili flakes (For the sauce)
• 1 cup Parmesan cheese (Freshly grated; for the sauce and serving)
• 1 tsp parsley (Finely chopped; for the sauce)
• small flour tortilla wraps (9–10 wraps; for assembling)
• 1 cup mozzarella cheese (For filling the rolls)
• oil (For pan-frying; use as needed)
• parsley (Fresh, for sprinkling)
• Parmesan cheese (For sprinkling before serving)

Steps

1. 1

   Season the small pieces of chicken with salt, black pepper, garlic powder, onion powder, paprika, cumin, lemon juice, and the oil for marinating. Mix thoroughly so the chicken is evenly coated.

2. 2

   Heat 2 tablespoons oil in a skillet over medium-high heat.

3. 3

   Add the seasoned chicken and cook until fully cooked and lightly golden.

4. 4

   Add the diced onion and red bell pepper to the skillet. Sauté for 2–3 minutes, until the vegetables have softened.

5. 5

   Set the cooked chicken and vegetables aside.

6. 6

   For the sauce, melt the butter in a skillet or saucepan over medium-low heat.

7. 7

   Add the minced garlic and sauté for 30 seconds.

8. 8

   Add the heavy cream, cream cheese, salt, black pepper, garlic powder, and red chili flakes. Whisk until smooth, then simmer until slightly thickened.

9. 9

   Lower the heat and stir in the grated Parmesan until it has melted and the sauce is smooth.

10. 10

    Turn off the heat and add the finely chopped parsley.

11. 11

    Reserve half of the garlic-Parmesan sauce for dipping. Mix the remaining half into the chicken and vegetables, then let the filling cool slightly.

12. 12

    Place a few spoonfuls of filling onto each flour tortilla and sprinkle with mozzarella cheese.

13. 13

    Fold in the sides of each tortilla and roll tightly to form a closed roll.

14. 14

    Lightly oil a skillet and heat it over medium to medium-low heat.

15. 15

    Place the rolls seam-side down in the skillet. Cook, turning as needed, until golden and crispy on all sides. Add more oil as needed.

16. 16

    Avoid high heat so the tortillas do not brown before the mozzarella melts.

17. 17

    Sprinkle the finished rolls with fresh parsley and Parmesan. Serve immediately with the reserved garlic-Parmesan dipping sauce.

Notes

The source does not specify an exact simmering time for the sauce or an exact pan-frying time for the rolls; cook to the stated visual cues. The tortilla count is given as a range of 9–10, and pan-frying oil is used as needed.

Nutrition per serving

• main
• chicken
• crispy
• pan-fried
• tortilla rolls
• garlic parmesan
• cheesy