Cheesy Chicken & Veggie Rolls
These Cheesy Chicken & Veggie Rolls are filled with your favorite vegetables, chicken, and cheese, pan-fried to perfection - it's a great make ahead recipe, and it comes together in less than 30 minutes!
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.