Imported from Instagram

Crispy Garlic Butter Chicken Rolls

Name: Crispy Garlic Butter Chicken Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb boneless, skinless chicken breast (cut into small cubes); 1 tsp salt (or to taste); 1 tsp black pepper; 1 tbsp garlic powder; 1 tsp onion powder; 1 tbsp paprika; 0.5 tsp chili flakes; 1 tsp fresh garlic (finely minced; for marinating); 1 tbsp oil (for marinating); 2 tbsp oil (for cooking); 1 tbsp butter; 3.5 cloves garlic (finely minced (source range: 3–4 cloves)); 0.5 cup heavy whipping cream; 2 tbsp cream cheese (softened); 1 tbsp fresh parsley (chopped); 2 tbsp lemon juice (divided; 1 tbsp for marinating and 1 tbsp added to the sauce); 1.5 cup mozzarella cheese (shredded); 5.5 tortillas flour tortillas (medium; source range: 5–6); oil (for frying; shallow layer in skillet)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Marla Knobel on SeeMeCook

Flour tortillas are filled with seasoned chicken in a creamy garlic-butter sauce and shredded mozzarella, then pan-fried until crisp. The filling combines cream, cream cheese, lemon, and parsley for a rich, tangy finish.

6 servings50 minAmerican

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Ingredients

2 lb boneless, skinless chicken breast (cut into small cubes)
1 tsp salt (or to taste)
1 tsp black pepper
1 tbsp garlic powder
1 tsp onion powder
1 tbsp paprika
0.5 tsp chili flakes
1 tsp fresh garlic (finely minced; for marinating)
1 tbsp oil (for marinating)
2 tbsp oil (for cooking)
1 tbsp butter
3.5 cloves garlic (finely minced (source range: 3–4 cloves))
0.5 cup heavy whipping cream
2 tbsp cream cheese (softened)
1 tbsp fresh parsley (chopped)
2 tbsp lemon juice (divided; 1 tbsp for marinating and 1 tbsp added to the sauce)
1.5 cup mozzarella cheese (shredded)
5.5 tortillas flour tortillas (medium; source range: 5–6)
oil (for frying; shallow layer in skillet)

Steps

1
In a bowl, combine the cubed chicken with the salt, black pepper, garlic powder, onion powder, paprika, chili flakes, 1 tablespoon of the lemon juice, the finely minced fresh garlic, and the 1 tablespoon of marinating oil. Mix until the chicken is evenly coated.
2
Heat the 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the butter and let it melt.
3
Add the seasoned chicken to the skillet and cook until golden and fully cooked, reaching an internal temperature of 165°F (74°C).
4
During the final minute of cooking, add the 3–4 finely minced garlic cloves and cook with the chicken.
5
Pour in the heavy cream and add the softened cream cheese. Stir until the mixture is smooth and creamy, and the chicken pieces are coated in sauce.
6
Simmer gently for 2–3 minutes, until the sauce thickens enough to cling to the chicken.
7
Add the remaining 1 tablespoon of lemon juice and stir in the chopped parsley.
8
Remove the skillet from the heat and let the chicken filling cool slightly.
9
Briefly warm the tortillas until flexible. Divide the chicken filling among them and sprinkle the shredded mozzarella over each portion.
10
Fold in the sides of each tortilla and roll tightly, keeping the filling enclosed.
11
Heat a shallow layer of frying oil in a skillet over medium heat.
12
Place the rolls seam-side down in the skillet. Fry for 2–3 minutes per side, turning until golden brown and crispy all over.
13
Let the rolls rest for 1–2 minutes, then slice diagonally and serve hot while the tortillas are crispy and the mozzarella is melted.

Notes

The source lists 2 tablespoons lemon juice, used as 1 tablespoon in the chicken marinade and 1 tablespoon in the sauce. Cooking time depends on the size of the chicken pieces and rolls; the source gives no exact time for cooking the chicken or warming the tortillas.