Cheesy Garlic Chicken Rolls

Preheat the oven to 375°F (375°F) and line a baking sheet with parchment paper.

Place the chicken breasts on a cutting board and slice them into thin strips, about ¼‑inch wide.

Season the chicken strips in a large bowl with garlic salt, onion powder, smoked paprika, and black pepper; toss to coat evenly.

In a separate mixing bowl, combine the cottage cheese, light mayo, lemon juice, minced garlic, and chopped parsley; stir until smooth.

Lay each low‑calorie tortilla flat on a clean surface, spoon a generous amount of the cheese mixture onto the center, and sprinkle a handful of shredded mozzarella over the mixture.

Arrange a few seasoned chicken strips on top of the cheese, then roll the tortilla tightly, tucking the seam underneath to form a secure roll.

Place the rolls seam‑side down on the prepared baking sheet, spacing them evenly.

Bake in the preheated oven for 12‑15 minutes, or until the mozzarella is melted and the tortillas are lightly browned.

Remove the rolls from the oven and let them rest for 2 minutes before serving, allowing the filling to set.

To store for later, allow the rolls to cool completely, then wrap each individually in plastic wrap and freeze.

For reheating from frozen, wrap a roll in a damp paper towel and microwave on high for 3‑4 minutes; optionally finish in a hot skillet for 1‑2 minutes per side to restore crispness.