1
Slice chicken breast into thin fillets.
2
Add olive oil with seasonings and mix well.
3
Cook on a pan on medium to high heat for about 6 minutes on each side.
4
Set aside and deglaze the pan with chicken broth.
5
Add diced garlic and cook it through.
6
Add fat-free evaporated milk, chicken stock powder, smoked paprika, grated parmesan cheese, oregano, light cream cheese and mix until creamy and smooth.
7
Add cooked white rice, diced chicken, and low-fat yogurt to a big bowl.
8
Pour in all the creamy garlic sauce and mix until fully combined.
9
Add low-fat grated cheese to a warm tortilla, equally distribute the filling, roll it, toast it, and repeat the process for the other nine burritos.