Crispy Garlic Parmesan Chicken Roll-Ups Step-by-step instructions

Before you start

Before starting, gather all your ingredients. Dice the chicken into small, even pieces. Mince the garlic if using fresh. Chop the parsley. Soften the cream cheese by leaving it at room temperature for 15-20 minutes, or microwaving it in short bursts.

Preheat the oven to 400°F (200°C) when you begin assembling the rolls. Line a baking sheet with foil for easy cleanup. Have your tortillas, mozzarella, and parmesan ready to go.

Instructions

Searing the Chicken

1. 1Sear the Chicken
   Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken, minced garlic, smoked paprika, onion powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 8-10 minutes. The chicken should reach an internal temperature of 165°F (74°C). Remove from heat and set aside.
   Look for The chicken is golden and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cut the chicken into small, even dice so it cooks quickly and fits neatly inside the tortillas.
2. 2Soften the Cream Cheese
   In a small bowl, stir the garlic herb cream cheese until smooth and spreadable. If it is too firm, microwave it in 10-second intervals until softened.
   Look for The cream cheese is smooth and easy to spread.
   Tip Letting the cream cheese come to room temperature makes it easier to spread.

The chicken should be golden brown on the outside and cooked through, with no pink remaining. The garlic and spices will be fragrant, and the pan will have a light fond. The chicken should be juicy, not dry. Taste a piece and adjust seasoning if needed. Set it aside while you prepare the tortillas.

Assembling the Roll-Ups

3. 3Assemble the Roll-Ups
   Lay one tortilla on a clean work surface. Spread a quarter of the cream cheese over the entire surface, leaving a 1-inch border at the edge. Sprinkle with a quarter of the cooked chicken and a quarter of the shredded mozzarella. Roll the tortilla tightly into a snug burrito, tucking in the sides as you go. Repeat with the remaining tortillas.
   Look for The tortillas are tightly rolled with no gaps.
   Tip Keep the filling centered and not too close to the edges to prevent leaking.
4. 4Preheat and Prepare Baking Sheet
   Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
   Look for The oven is preheated and the baking sheet is ready.
   Tip Using foil makes cleanup a breeze.

The tortillas should be tightly rolled, with the filling evenly distributed. The cream cheese should be spread in a thin layer, and the chicken and mozzarella should be centered.

The rolls should look plump and uniform. If any filling is spilling out, push it back in before rolling. The baking sheet should be lined and ready.

Baking and Crisping

5. 5Brush with Garlic Butter
   In a small bowl, combine the melted butter and chopped parsley. Brush the mixture generously over the tops and sides of the rolled tortillas.
   Look for The rolls are evenly coated with the butter mixture.
   Tip Brushing the sides ensures even browning.
6. 6Coat with Parmesan
   Sprinkle the grated parmesan cheese over the buttered rolls, pressing gently so it adheres. Make sure the tops and sides are well covered.
   Look for The rolls are fully coated with parmesan.
   Tip For extra crunch, use a combination of grated and shredded parmesan.
7. 7Bake Until Golden and Crispy
   Place the baking sheet in the preheated oven and bake for 15 minutes, or until the crust is golden brown and crispy. The cheese should be bubbling and the rolls heated through.
   Look for The tops are golden brown and the cheese is melted and bubbly.
   Tip If the rolls brown too quickly, loosely tent with foil.
8. 8Rest and Serve
   Remove the roll-ups from the oven and let them rest for 5 minutes before slicing. This helps the filling set and makes cutting easier. Serve warm with garlic mayo for dipping, if desired.
   Look for The roll-ups are slightly cooled and hold their shape when sliced.
   Tip Use a serrated knife to slice cleanly without squashing the rolls.

The roll-ups should be golden brown and crispy on the outside, with the parmesan forming a crunchy crust. The cheese inside should be fully melted and bubbling. The rolls should be hot throughout. After resting, they should hold their shape and slice cleanly. The aroma of garlic, butter, and parmesan will be irresistible.

Common mistakes

One common mistake is overfilling the tortillas, which makes them difficult to roll and can cause them to burst open during baking. Keep the filling about 1/2 cup per tortilla. Another mistake is not sealing the rolls tightly; make sure to tuck in the sides and roll snugly.

Skipping the rest time after baking can cause the filling to ooze out when slicing. Finally, do not skip the butter and parmesan coating—it is essential for the crispy texture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C). The roll-ups are done when the parmesan crust is golden brown and crispy, and the cheese inside is melted and bubbly.

If you insert a knife into the center, it should come out hot. The rolls should feel firm to the touch and the edges may be slightly darker. Let them rest for 5 minutes before slicing to allow the filling to set.

• Poultry: 165°F (74°C) in the thickest part