Chicken and Potato Rolls

Chicken and Potato Rolls are a delightful fusion of flavors that combine savory chicken and cheese with a soft, potato-based wrap. Perfect for a family dinner or a casual gathering, these rolls are sure to impress. They’re not only easy to make but also a great way to sneak in some veggies. Let’s get started on this delicious recipe that’s packed with nutrition and taste!

Ingredients

• 3 medium potatoes (about 450g), peeled and grated
• 3 large eggs
• 3 tablespoons (30g) flour
• Salt & black pepper to taste
• Fresh parsley & dill, chopped (about 2 tablespoons each)
• 1 bell pepper, diced
• 2 onions, finely chopped
• 300g (10.5 oz) chicken fillet, diced
• 2 garlic cloves, minced
• 50g (1.8 oz) cheddar cheese, grated
• 100g (3.5 oz) mozzarella cheese, grated
• Olive oil (for sautéing)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon mustard powder
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 200g (7 oz) sour cream

Directions

1. Preheat your oven to 200°C (390°F).
2. Grate the potatoes and combine them in a bowl with the eggs, flour, salt, black pepper, chopped parsley, diced bell pepper, and chopped onions. Mix well until all ingredients are evenly coated.
3. Spread the potato mixture evenly in a parchment-lined baking pan. Bake in the preheated oven for 20-25 minutes, or until lightly golden.
4. While the potato base is baking, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onions until they become translucent. Add the diced chicken to the skillet and cook through until no longer pink.
5. Stir in the diced bell peppers and minced garlic. Season with salt, pepper, cumin, and paprika. Mix well and remove from heat.
6. Once the potato base is done baking, cut it into portions. Roll each portion around the chicken mixture and top with grated mozzarella cheese.
7. Place the rolls back in the oven and bake for an additional 15 minutes at 200°C (390°F) or until the cheese is melted and golden.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Nutrition Info (per serving): Approximately 400 calories, 25g protein, 30g carbs, and 20g fat (values may vary).

How to serve

Serve your Chicken and Potato Rolls warm, drizzled with a dollop of sour cream for an extra touch of creaminess. These rolls make a fantastic appetizer or main course and pair well with a fresh salad on the side. For a touch of brightness, consider a squeeze of lemon juice over the top before serving.

FAQs

Can I make Chicken and Potato Rolls ahead of time?
Yes, you can prepare the rolls and store them in the fridge before baking. Just make sure to bake them before serving for the best texture.

Can I substitute any ingredients?
Absolutely! You can use turkey or tofu instead of chicken, and switch out the cheeses based on your preference.

What can I serve with Chicken and Potato Rolls?
These rolls pair wonderfully with a side of mixed greens, roasted vegetables, or a simple coleslaw for a balanced meal.

Chicken and Potato Rolls

Chicken and Potato Rolls are savory rolls made with a soft potato wrap filled with chicken, cheese, and vegetables. Perfect for family dinners or gatherings.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Potato Base

• 3 medium medium potatoes, peeled and grated About 450g
• 3 large eggs
• 3 tablespoons flour 30g
• Salt & black pepper to taste
• Fresh parsley & dill, chopped About 2 tablespoons each

Filling

• 1 bell pepper diced
• 2 medium onions finely chopped
• 300 g chicken fillet, diced Approximately 10.5 oz
• 2 cloves garlic minced
• 50 g cheddar cheese, grated Approximately 1.8 oz
• 100 g mozzarella cheese, grated Approximately 3.5 oz

Seasoning and Sauce

• 1 tablespoon olive oil for sautéing
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon mustard powder
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 200 g sour cream approximately 7 oz

Method

 

Preparation and Baking the Base

1. Preheat your oven to 200°C (390°F).
2. Grate the potatoes and combine them in a bowl with the eggs, flour, salt, black pepper, chopped parsley, diced bell pepper, and chopped onions. Mix well until all ingredients are evenly coated.
3. Spread the potato mixture evenly in a parchment-lined baking pan. Bake in the preheated oven for 20-25 minutes, or until lightly golden.

Cooking the Filling

1. While the potato base is baking, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onions until they become translucent.
2. Add the diced chicken to the skillet and cook through until no longer pink.
3. Stir in the diced bell peppers and minced garlic. Season with salt, pepper, cumin, and paprika. Mix well and remove from heat.

Assembly and Final Baking

1. Once the potato base is done baking, cut it into portions.
2. Roll each portion around the chicken mixture and top with grated mozzarella cheese.
3. Place the rolls back in the oven and bake for an additional 15 minutes at 200°C (390°F) or until the cheese is melted and golden.

Notes

Serve your Chicken and Potato Rolls warm, drizzled with a dollop of sour cream. These rolls make a fantastic appetizer or main course and pair well with a fresh salad. For brightness, consider a squeeze of lemon juice over the top before serving. You can prepare them ahead of time and bake before serving for the best texture.