Baon-Friendly Pan-Seared Chicken Rolls Recipe

This chicken roll recipe uses lots of spices and seasoning to flavor the pan-seared chicken.

This chicken roll recipe uses lots of spices and seasoning to flavor the pan-seared chicken. Wrap the chicken filling up with cheese, greens, and beans in a whole-wheat tortilla and deep-fry until crispy.

Baon-Friendly Pan-Seared Chicken Rolls Recipe

Zee Castro-Talampas
This chicken roll recipe uses lots of spices and seasoning to flavor the pan-seared chicken.
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine Others
Servings 6 to 8

Ingredients
  

Baon-Friendly Pan-Seared Chicken Rolls Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 1 medium bell pepper seeded and chopped
  • 2 150-gram Chicken (use fillets), chopped into 1/2-inch cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne powder
  • 1 Cup spinach leaves packed, chopped
  • 1 420-gram can Corn kernels drained
  • 1 425-gram can canned salted black beans (tausi) drained and rinsed
  • 2 cups Monterey Jack cheese
  • 6 to 8 large Whole-Wheat Tortillas
  • 4 cups vegetable oil for frying
  • ranch dressing to serve

Instructions
 

  • Heat vegetable oil in a skillet over medium heat. Sauté onion, garlic, and red bell pepper until softened.
  • Add chicken breast fillets; cook for about 3 minutes. Mix in ground cumin and cayenne powder. Add spinach,corn kernels (drained), and black beans; cook until heated through.
  • Turn off heat and add Monterey Jack cheese. Scoop 4 tablespoons of the mixture each onto the center of whole-wheat tortillas. Fold sides and roll tightly. Place on a baking sheet; freeze overnight. Heat vegetable oil in a pot over medium heat. Deep-fry in batches for 15 minutes, turning halfway through. Drain on paper towels. Halve rolls diagonally. Serve with ranch dressing.
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