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Depends on how many people you are cooking for.

Mozzarella chicken rolls:
1 boneless skinless chicken breast makes 3 rolls

Take chicken breast and cut it horizontally into 3 thin, wide chicken breasts
Top with finely minced fresh garlic (as much or as little as you would like)
Sprinkle with rosemary (as much or as little as you would like)
Starting at the smallest end, roll up chicken towards to largest end. You can secure with a toothpick
Drip in egg/milk mixture to coat (you may want to spoon mixture over it too so the roll doesn’t unroll)
Coat with Italian bread crumbs
Bake for 35 minutes at 375
Serve with salad and a side of garlic mashed red potatoes

Spicy chicken wraps:
1 roasted chicken (you can buy a rotisserie chicken if you want to save time)
Mexican shredded cheese blend
Minced garlic
1 medium red onion
2 minced Jalapenos
1 tsp. Paprika
1/2 tsp chili powder
1 tsp salt
1 jar of salsa
1 package of either flour or corn tortillas
Olive oil to brush/cook

Set oven to 375
Pull chicken off bones into bite size chunks
In a deep skillet, add a small bit of oil (2 tablespoons max)
Over medium heat, cook the onion, jalapeños, and garlic in skillet until medium tender/fragrant
Add chicken, spices and mix, cooking another minute or two
Add salsa and a cup or two of cheese, blend over medium heat until cheese starts to melt.
Shut off heat to skillet
Spoon mixture into tortilla, roll and fold tortilla to close
You should have between 8 to 10 rolled tortillas
Baste tops of tortillas lightly with oil (it helps make them crispy) and cook in the oven.
Serve with a side of Spanish rice with tomatoes and peppers

Any extras can be stored in a sealed container for several days. I make these on Sunday and I have lunch for the week.