These Cheesy Chicken & Veggie Rolls are filled with your favorite vegetables, chicken, and cheese, then pan-fried to perfection – it’s a great make ahead recipe, and it all comes together in less than 30 minutes!
If you need a recipe to get your kids to eat some veggies, or you need to feed them, but they don’t want any Desi food. This recipe is definitely for you! I can tell you it works, because it definitely worked on me!
Cheesy Chicken and Veggie Rolls
These Cheesy chicken and veggie rolls, have a few steps, but they’re highly customizable.
You can add whichever vegetables and cheese you have on hand! You can use the same spice we use, or add your own. You can use salsa like we do, or add your favorite hot sauce, or even ketchup. You do you!
Recipes you’ll love
If you’re looking for more easy weeknight curry recipes, here are some of our favorites:
Steps to make Cheesy Chicken and Veggie Rolls
Step #1: Prep the filling
The chicken in this recipe is cooked before hand.
We typically boil the chicken on the stove. You can also use the Instant Pot, or even use rotisserie chicken in a pinch!
While the chicken is boiling, prepare the veggies by chopping the carrots, cabbage, green peppers and onion. There is no hard or fast rule about which vegetables to use. Use whatever you have on hand.
Just remember that the mixture will need to be quite dry, otherwise it will create soggy rolls!
Mix the chicken and veggies together in a bowl and your filling is ready!
Step #2: Fry the tortillas
When you’re ready to assemble the rolls, prepare the tortillas.
Mom likes to use ready-made tortillas, but takes this extra step to prepare them.
Sprinkle a bit of water, and pan-fry them. This keeps them soft and pliable, but adds a bit of flavor to the tortillas.
Step #3: Assemble & Serve
The last step is assembling the rolls.
Add the filling, top with cheese and just roll them up like a burrito.
Then, pan fry it with the seam side down to melt the cheese, and crisp up the rolls a bit.
What to serve with these Cheesy Chicken & Veggie Rolls?
These Cheesy Chicken and Veggie Rolls are perfect for lunch. They can easily be prepared before hand, and then heated on the pan when you’re ready to eat them.
Serve them with ketchup or your favorite hot sauces!
They also go really well with a side salad or soup to round out a full meal!
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Cheesy Chicken & Veggie Rolls
Ingredients
- 1 lb Chicken breast
- 1/2 Carrot shredded
- 1 Bell pepper thinly sliced
- 1/4 Cabbage thinly sliced, about 2 cups
- 1 Onion small, sliced
- 2-3 tbsp Salsa
- 1-2 tsp Cumin powder
- 1 tsp Black pepper
- 1-2 tsp Crushed red pepper optional depending on the spiciness
- 1/2 cup Shredded cheese
- pinch Salt as per taste
- 1/2 cup Oil
- 8-10 tortillas 10 inches
Instructions
Prep the chicken and veggies
- Boil Chicken: In a large pot over medium-high heat, add chicken. Pour water over chicken to cover. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Then Shred with two forks.
- While the chicken is boiling, slice the vegetables: carrots, onions, cabbage and bell pepper.
- In a large bowl, add shredded chicken, bell pepper, carrots, onion and cabbage. Add the cumin powder, black pepper crushed red pepper and salsa. The mixture should be quite dry.
Prep the Tortillas
- Heat a non-stick frying pan on the stove over high.
- Once the pan is hot, sprinkle one tortilla with some water and put on frying pan. After about 30 secs to 1 min flip the tortilla, and spread add ½ tsp oil.
- Repeat for all tortillas.
Assemble the Rolls
- Place one tortilla on a plate. On 1/3 of the tortilla, add 2-3 tbsp of chicken mixture, top with shredded cheese
- Roll the tortilla, and cover the sides (like folding a burrito). Repeat for the rest of the rolls.
- On a frying pan on very low heat, place rolls with seam side down to allow the cheese to melt.
- Serve on it's own as a snack, or with a side salad for a full meal.