Crispy Garlic Butter Chicken Rolls

In a bowl, combine the chicken breast cubes with salt, black pepper, garlic powder, onion powder, paprika, chili flakes, 1 tbsp lemon juice, and 1 tbsp oil; mix until the pieces are evenly coated.

Heat 2 tbsp oil in a large skillet over medium‑high heat, add 1 tbsp butter, then add the seasoned chicken and cook, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.

During the final minute of cooking, add 1 tsp freshly minced garlic and stir to distribute the flavor.

Pour in ½ cup heavy whipping cream and add the softened cream cheese; stir continuously until the sauce becomes smooth and creamy, then simmer gently for 2–3 minutes until it thickens enough to cling to the chicken.

Stir in the remaining 1 tbsp lemon juice and the chopped parsley, remove the pan from heat, and let the filling cool slightly.

Warm the tortillas briefly in a dry skillet or microwave until they are flexible.

Divide the chicken filling evenly among the tortillas, sprinkle each portion with shredded mozzarella, fold in the sides, and roll tightly into rolls.

Heat a shallow layer of 2 tbsp oil in a skillet over medium heat, place the rolls seam‑side down, and fry for 2–3 minutes per side until the exterior is golden brown and crispy.

Allow the rolls to rest for 1–2 minutes, then slice each roll diagonally and serve hot.