Chicken Roll Ups
Chicken Roll Ups are a delicious, versatile dinner that’s perfect for any night. These tasty chicken wraps, with their creamy fillings and tender chicken, make weeknights or meal prep a breeze.
Ingredients
Base:
- 4 boneless skinless chicken breasts, pounded thin
- ½ cup 120g cream cheese, softened
- ½ cup 50g shredded mozzarella or Italian blend cheese
- 2 tbsp 8g fresh parsley, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp 15ml olive oil
- ½ cup 60g Italian breadcrumbs (optional, for topping)
Optional Fillings:
- ½ cup spinach chopped
- ¼ cup sun-dried tomatoes chopped
- ¼ cup roasted red peppers diced
- 2 tbsp pesto
Instructions
Prep Oven and Chicken
- I preheat the oven to 375°F (190°C) and grease a baking dish with cooking spray or parchment. I pound 4 chicken breasts to ¼-inch thickness and season with ½ tsp salt, ¼ tsp pepper, 1 tsp garlic powder, and 1 tsp onion powder.
Make Filling
- In a bowl, I mix ½ cup cream cheese, ½ cup shredded cheese, and 2 tbsp parsley. I add optional fillings like spinach or sun-dried tomatoes for customized stuffed chicken rolls.
Roll Chicken
- I spread 2 tbsp filling on each chicken breast, roll tightly from one end, and secure with toothpicks if needed.
Bake Roll Ups
- I place the rolls seam-side down in the baking dish, drizzle with 1 tbsp olive oil, and sprinkle with ½ cup breadcrumbs (if using). I bake for 25–30 minutes until the internal temperature reaches 165°F (75°C).
Rest and Serve
- I let the rolls rest for 5 minutes, then slice and serve warm for perfect tasty chicken wraps.
Notes
Use a meat mallet to evenly flatten the chicken for easier rolling. Avoid overfilling to prevent leaking during baking. Try variations like Southwest, Alfredo, or Buffalo-style roll ups. Secure with toothpicks or kitchen twine for stability. Let the roll ups rest before slicing to retain moisture. Great for meal prep—store in fridge or freezer.