These crispy cheesy chicken roll-ups win you over from the very first bite: a golden cheese crust on the outside and a tender, creamy garlic filling inside. Perfect for a quick snack, a picnic, or a cozy night in — they’re made in a skillet in just a few minutes!
Ingredients
- Chicken breast — 400g (14 oz)
- Thin lavash — 3 sheets
- Hard cheese (cheddar, gouda, or pizza mozzarella), grated — 250g (9 oz)
- Cream cheese — 120g (4 oz)
- Garlic — 2 cloves
- Parsley or dill, chopped — 2 tbsp
- Sweet paprika — 1/2 tsp
- Salt and black pepper — to taste
- Vegetable oil — 1 tbsp (for cooking the chicken)
Step-by-Step Recipe
- Cut the chicken breast into small cubes. Heat the oil in a skillet and cook the chicken for 6–8 minutes, until done. Season with salt, pepper, and paprika. Transfer to a plate and let cool slightly.
- Mix the cream cheese with the minced garlic and chopped herbs. Add the warm chicken and stir until the filling is smooth and well combined.
- Unroll the lavash and cut it into 6–8 rectangles, depending on the size of roll-ups you want.
- Spoon 1–2 tbsp of filling onto one edge of each rectangle and roll tightly. Lightly moisten the edge with water and press to seal.
- Heat a clean, dry skillet over medium heat. Sprinkle 2–3 tbsp of the grated cheese in an even, thin layer across the bottom.
- When the cheese starts to melt and bubble slightly, place a roll seam-side down onto the cheese “bed.” Press gently with a spatula. As soon as the cheese turns golden, carefully roll the wrap so the crust coats the sides as well.
- Transfer the finished roll-up to a rack or plate. Repeat with the remaining rolls, adding a fresh layer of cheese to the skillet each time.
- Serve hot with your favorite dip: garlic sour cream, tomato sauce, or yogurt sauce.
Nutritional Value (per 1 roll-up)
| Item | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 18 g |
| Fat | 14 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 580 mg |
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Tips and Variations
- Save time: use cooked or baked chicken from a previous meal, or skinless rotisserie chicken.
- Add heat: a pinch of chili or smoked paprika will give the filling a little kick.
- Cheese: good-melting hard cheeses like cheddar, gouda, or Maasdam give the best golden crust. If using mozzarella, mix it 50/50 with a more mature cheese for a fuller flavor.
- No lavash? Use a thin wheat tortilla instead. Rice paper will work too, but handle it gently so it doesn’t dry out.
- Oven method: spread a rectangle of cheese on parchment, place the roll on top, and bake at 200°C (392°F) for 8–10 minutes, until golden.
Storage and Reheating
- Store in the refrigerator for up to 2 days in an airtight container.
- Reheat in a dry skillet for 2–3 minutes per side to bring back the crunch.
- Freezing: shape the rolls without the cheese crust, freeze on a tray, then transfer to a bag. To serve, cook them on the cheese straight from frozen over low heat.
Frequently Asked Questions
- Can I substitute the cream cheese?
- Yes — use thick sour cream or Greek yogurt, adding 1–2 tsp mayonnaise for extra creaminess.
- The crust sticks to the pan. What should I do?
- Make sure the skillet is properly heated and don’t flip the cheese too soon — let it brown and start to tighten at the edges. A good nonstick skillet helps.
- Can I make these without garlic?
- Yes, simply leave it out or replace it with a pinch of granulated garlic for a milder flavor.
- How do I make the rolls even crispier?
- Don’t overfill them, and let the finished rolls rest for a minute on a rack so the steam escapes and the crust stays dry and crisp.