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Slice chicken into fillets. Season with paprika, onion powder, garlic powder & salt, drizzle with olive oil and mix.
Cook in a pan over medium-high heat for approximately 4 mins per side or until cooked through. Set aside and dice.
Cook onion in the chicken juices until softened. Add garlic and diced chicken, mix well, then turn off the heat.
Blend cottage cheese, parmesan, milk, Italian herbs, salt & cream cheese until smooth.
With the heat completely off, add the sauce, mozzarella & parsley to the pan and mix well.
Add ⅒th of the filling to each warm tortilla, add mozzarella, then roll tightly.
Place on a lined baking tray. Brush with egg wash or spray with oil, then top with parmesan & parsley flakes.
Bake at 190°C/375°F for 8 – 12 mins or until golden brown & crispy.