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Need ideas for that extra chicken? Check out my go-to trick for turning leftovers into something spectacular! These crunchy chicken rolls come together in just minutes and my children absolutely devour them. They're fantastic for speedy meals or when unexpected visitors show up at your door.
Crowd-Pleasing Favorite
My household can't get enough of these because they're way less oily than deep-fried versions. They get super crisp on the outside while keeping the inside moist. I send them with my children for school lunch and they're always eaten first. They're also great when you're watching sports!
What You'll Need
- Bread: Whatever type you have works fine.
- Egg: Creates that wonderful golden exterior.
- Oil: A small amount for cooking.
- Mustard: For a bit of tang.
- Mayo: Adds the creamy texture.
- Garlic Powder: A tiny amount is all you need.
- Bell Peppers: They add a lovely crunch.
- Onion: Dice it really small.
- Chicken: Leftover roasted or grilled is perfect.
Let's Make Some Rolls
- Almost Ready
- Cool them slightly so you won't hurt your mouth - I've done that before!
- Make Them Crispy
- Coat each roll in whisked egg, then toss them in the hot pan! Keep turning them until they're golden everywhere - roughly 2 minutes should do.
- Rolling Time
- Drop some filling on each flattened bread piece. Roll them tightly like small burritos. If they keep opening, secure them with toothpicks.
- Mix Up The Good Stuff
- Combine your chicken, vegetables, and flavorings in a bowl. Stir in the mayo and mustard until everything looks right. Sample it - need more salt? Throw some in.
- Get Your Bread Ready
- Flatten each slice with a rolling pin. Don't worry about being gentle - the thinner they are, the better they'll turn out!
My Kitchen Tricks
Buy a store-cooked rotisserie chicken when you're rushed. Really flatten those bread slices - it'll make rolling so much easier. Cut everything into tiny pieces so your rolls stay intact. Need extra crunch? Leave them in the pan a bit longer.
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Switch It Up
I sometimes add cheese - the kids go wild for the gooey surprise inside. No chicken around? Try tuna or just vegetables. Got bread for people avoiding gluten? It works just fine! I occasionally mix in crushed nuts for extra texture - but be careful of food allergies!
Keep 'Em Fresh
They're tastiest right after cooking, but you can save extras too. Store them in your fridge for a couple days or freeze for later meals. When you want to eat them, toss them in your air fryer or oven until they get crispy again. They'll taste almost new!
Frequently Asked Questions
- → Why should the bread be flattened?
Doing this makes rolling simpler without tearing and gives the outer layer a thin, crisp texture once cooked.
- → Can I prep the chicken filling early?
Absolutely. Prepare it up to 48 hours ahead and refrigerate. Assemble and cook the rolls fresh when needed.
- → Is there a substitute for mayo?
Yes, you can swap it with sour cream or Greek yogurt. The flavor will vary but stay creamy.
- → How do I stop them from opening while frying?
Press the edges tightly together, and if needed, use toothpicks to hold the shape, but take them out before serving.
- → Is baking an option instead of frying?
Yes, brush them with oil and pop them into a 375°F oven for 15-20 minutes. They won’t be as crispy, but they’ll still be delightful.