These chicken and cheese bread rolls are an easy, tasty way to use leftover chicken breast or rotisserie chicken for a quick lunch or snack.
Chicken and cheese are a classic combination, and these savory bread roll-ups make the pairing even more delicious. They’re perfect for using up cooked chicken and can be adapted to whatever protein or cheese you have on hand. The result is a crisp, golden roll with a melty, savory interior.
WHAT YOU’LL NEED
Ingredients for these chicken and cheese bread rolls:
- Bread slices – I used whole wheat sandwich bread, but any soft sandwich bread will work.
- Shredded leftover chicken breast – rotisserie chicken, cooked chicken breast, or shredded thighs are all fine.
- Shredded cheese – mozzarella is great, but use your favorite shredded cheese.
- Onion – thinly sliced and sautéed for extra flavor.
- Spices – paprika, black pepper, and a little salt to taste.
- Butter – for sautéing and pan-frying.
PROCESS
- Thinly slice the onion. Melt 1–2 tablespoons of butter in a skillet over medium heat.
- Add the onions and spices (paprika, black pepper, salt if using). Sauté until the onions are softened, then set them aside to cool slightly.
- Remove the crusts from the bread slices. Use a rolling pin (or a cup) to flatten each slice gently into a thin rectangle.
- Place a small amount of shredded chicken, some cheese, and a spoonful of the cooked onions at one end of each flattened bread slice. Roll the bread into a tight log. Add a pinch of cheese at the end to help seal the roll.
- Add a little more butter to the skillet and pan-fry the roll-ups over medium heat, turning so all sides become golden brown. Remove, slice if desired, and serve warm.
STORAGE INSTRUCTIONS
These roll-ups are best served fresh but can be kept in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through to keep the exterior crisp. To freeze, place cooled roll-ups in a freezer-safe bag or container for up to 1 month; reheat from frozen in a skillet or oven until hot.
SUBSTITUTIONS
- Chicken: Swap leftover chicken breast for shredded chicken thighs, turkey, ham, or another cooked protein.
- Cheese: Any shredded cheese works—cheddar, Monterey Jack, Colby, or a dairy-free alternative if needed.
RECIPE NOTES
- Choose a soft bread that rolls easily without cracking. If you don’t have a rolling pin, a cup or bottle makes a good substitute.
- Serve these roll-ups on their own or with your favorite dip—marinara, ranch, or a simple mustard sauce work well.
Here are the core recipe details and a concise ingredient list to follow:
Ingredients
- ½ small onion, thinly sliced
- 4 bread slices
- ½ cup leftover chicken breast, shredded
- ½ cup mozzarella cheese, shredded (or your choice)
- 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 over medium heat.
- Add the onions, paprika, black pepper, and salt if using. Cook until softened, then set aside to cool.
- Remove crusts from the bread and roll each slice thin with a rolling pin or cup.
- Place shredded chicken, cheese, and a spoonful of onions at one end of each slice. Roll tightly and add a bit of cheese to the seam to help seal.
- Melt remaining butter in the pan and pan-fry the roll-ups until all sides are golden brown. Slice and serve warm.
Notes
- Use bread that rolls easily and won’t fall apart. A soft sandwich loaf is ideal.
- These are great on their own or with a dipping sauce of your choice.