Chicken and Cheese Bread Rolls

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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!

Cheesy chicken rollups served with broccoli and red bell peppers

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:

Ingredients for 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

  1. Thinly slice the onion and melt some butter in a pan on medium heat.
  2. Add the sliced onions and spices to the pan, stirring to coat. Let the onions cook down until softened and set aside to cool.
  3. Remove the crust from the slices of bread and roll out flat using a rolling pin. 
  4. 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.
  5. 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!
Steps to make chicken and cheese bread rolls

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.

Cheesy chicken rollups served with broccoli and red bell peppers

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.
Cheesy chicken bread rolls

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!
Cheesy chicken rollups served with broccoli and red bell peppers

Here are some other roll-up recipes that you may like!

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Cheesy chicken rollups served with broccoli and red bell peppers
5 from 1 vote

Chicken and Cheese Bread Rolls

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!
Prep: 10 minutes
Cook: 5 minutes
Total: 13 minutes
Servings: 4 rollups

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

Calories: 152.06kcal, Carbohydrates: 15.44g, Protein: 11.45g, Fat: 4.96g, Saturated Fat: 2.36g, Polyunsaturated Fat: 0.66g, Monounsaturated Fat: 1.41g, Trans Fat: 0.01g, Cholesterol: 27.46mg, Sodium: 301.04mg, Potassium: 138.61mg, Fiber: 1.36g, Sugar: 2.59g, Vitamin A: 121.23IU, Vitamin C: 1.09mg, Calcium: 123.01mg, Iron: 1.17mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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