High Protein Cheesy Jalapeño Chicken Rolls

In a large bowl, combine the diced chicken breast, salt, white pepper, smoked paprika, baking soda, the half red onion (roughly diced), sliced jalapeños, honey, and the cornstarch‑water mixture; mix thoroughly until the chicken is evenly coated.

Heat a non‑stick pan over medium heat, lightly coat with cooking spray, and add the seasoned chicken mixture. Cook, stirring occasionally, for about 8–10 minutes until the chicken is fully cooked through and no longer pink.

While the chicken cooks, prepare the sauce: in a small saucepan whisk together low‑sodium soy sauce, water, minced garlic cloves, and brown stevia. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until the sauce thickens slightly, then set aside.

Lay a low‑carb tortilla flat on a clean surface. Place an even portion of the cooked jalapeño chicken mixture in the center, then sprinkle with grated mozzarella and cheddar.

Roll the tortilla tightly around the filling to form a roll. Repeat with the remaining tortillas to make six rolls total.

Wrap each roll individually in foil and place in the freezer for storage. To reheat, unwrap a roll, wrap it in a paper towel, briefly run under water, squeeze out excess moisture, then microwave for 4–6 minutes or pan‑toast until the exterior is crispy.