Crispy Garlic Parmesan Chicken Rolls

In a large bowl, combine the chicken pieces with salt, 1 tsp black pepper, 2 tsp garlic powder, onion powder, paprika, cumin, lemon juice, and 1 tbsp oil; toss until evenly coated.

Heat 2 tbsp oil in a large skillet over medium‑high heat. Add the seasoned chicken and cook, stirring occasionally, for 6‑8 minutes until the chicken is fully cooked through and lightly golden.

Add the diced yellow onion and red bell pepper to the skillet; sauté for 2‑3 minutes until the vegetables soften. Transfer the chicken and vegetables to a plate and set aside.

Using the same skillet, melt 1 tbsp butter over medium‑low heat, then add the minced garlic and sauté for 30 seconds.

Pour in the heavy whipping cream and add the cream cheese, 0.5 tsp black pepper, 1 tsp garlic powder, and red chili flakes; whisk until the sauce is smooth and bring to a gentle simmer for 2‑3 minutes.

Stir in the grated Parmesan cheese until it melts completely, then remove the pan from the heat and fold in the chopped parsley. Reserve half of this sauce for dipping.

Mix the remaining sauce with the cooked chicken‑vegetable mixture; let it cool slightly so it’s easy to handle.

Lay out a small flour tortilla, spoon a generous amount of the chicken filling onto the center, and sprinkle with mozzarella cheese.

Fold the sides of the tortilla inward and roll tightly to form a sealed roll; repeat with the remaining tortillas and filling.

Heat a clean skillet over medium to medium‑low heat, add a thin layer of oil, and place the rolls seam‑side down. Cook, turning every 2‑3 minutes, until the tortillas are golden and crispy on all sides, about 6‑8 minutes total. Add more oil as needed to prevent sticking.

Transfer the rolls to a serving platter, sprinkle with extra fresh parsley and a pinch of grated Parmesan, and serve immediately with the reserved garlic‑Parmesan dipping sauce.