These chicken and cheese bread rolls are a great way to use up leftover chicken breast or rotisserie chicken for a simple to make lunch!
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There is something just magical about chicken and cheese when they are merged together and that definitely is the case in these bread rollups. I always have leftover rotisserie chicken on hand and am always looking for ways to serve leftovers in different ways. These cheesy bread rollups are a fun, savory twist on a sweet bread roll up and can be made with any protein of choice!
WHAT YOU’LL NEED
Here’s what you’ll need to make these chicken and cheese bread rolls:
- Bread Slices: I used whole wheat sandwich bread slices for these rollups, but any type of sandwich bread may be used.
- Shredded Leftover Chicken Breast: Leftover rotisserie chicken breast is great to use here, but leftover cooked chicken breast or chicken thighs work as well!
- Shredded Cheese: I used mozzarella cheese in these rollups, but any type of shredded cheese may be used.
- Onions: Thinly sliced and sauteed for added flavor and crunch.
- Spices: I used paprika, black pepper, and a little salt to flavor the sauteed onions.
- Butter (for pan-frying)
PROCESS
- Thinly slice the onion and melt some butter in a pan on medium heat.
- Add the sliced onions and spices to the pan, stirring to coat. Let the onions cook down until softened and set aside to cool.
- Remove the crust from the slices of bread and roll out flat using a rolling pin.
- Add a small amount of shredded chicken, cheese, and onions to one end of the bread and roll it up into a log. Add a little cheese on the very end to help the rollups seal closed when pan-frying.
- Melt a little more butter on the same pan you used for the onions and cook roll-ups until all sides are brown. Slice and serve!
STORAGE INSTRUCTIONS
These roll-ups are best served fresh but can be refrigerated for up to 2 days. To reheat, pan fry on low heat until warmed through. To freeze, store in a freezer-safe Ziploc bag for up to 1 month.
SUBSTITUTIONS
- Leftover chicken breast: The leftover chicken breast may be replaced with leftover chicken thighs or any cooked protein of choice.
- Mozzarella cheese: The mozzarella cheese may be replaced with any other type of shredded cheese or dairy-free cheese.
RECIPE NOTES
- Use a bread that is easy to roll out. Some types of bread break apart easily and would not be ideal for this recipe. I use a rolling pin to roll out the bread, but if you don’t have one on hand you can use a cup or any circular object!
- These chicken and cheese bread rolls can be served with a dip or on their own!
Here are some other roll-up recipes that you may like!
Chicken and Cheese Bread Rolls
Ingredients
- ½ small onion
- 4 bread slices
- ½ cup leftover chicken breast, shredded
- ½ cup mozarella cheese
- 2-3 tbsp butter
- ¼ tsp paprika
- ¼ tsp black pepper
- salt to taste (optional)
Instructions
- Thinly slice the onion and melt 1-2 tablespoons of butter in a pan on medium heat.
- Add the sliced onions and spices to the pan, stirring to coat. Let the onions cook down until softened and set aside to cool.
- Remove the crust from the slices of bread and roll out flat using a rolling pin.
- Add a small amount of shredded chicken, cheese, and onions to one end of the bread and roll it up into a log. Add a little cheese on the very end to help the rollups seal closed when pan frying.
- Melt a little more butter on the same pan you used for the onions and cook roll-ups until all sides are brown. Slice and serve!
Notes
- Use a bread that is easy to roll out. Some types of bread break apart easily and would not be ideal for this recipe. I use a rolling pin to roll out the bread, but if you don’t have one on hand you can use a cup or any circular object!
- These chicken and cheese bread rolls can be served with a dip or on their own!
Nutrition
