Chicken & Roasted Vegetable Rolls
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1 tsp dried oregano (or Italian seasoning)
Salt & black pepper, to taste
For the Roasted Vegetables
1 zucchini, sliced
1 bell pepper, sliced
1 small eggplant, cubed (optional)
1 red onion, sliced
2 tbsp olive oil
Salt, pepper, and 1 tsp dried thyme
For the Rolls
4 large tortillas or flatbreads
½ cup shredded cheese (mozzarella, cheddar, or your choice)
¼ cup hummus, garlic sauce, or yogurt sauce
Fresh greens (lettuce or arugula)
Instructions
- Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss vegetables with olive oil, salt, pepper, and thyme.
Spread on a baking tray and roast for 25–30 minutes until tender and slightly caramelized. - Cook the Chicken
Season chicken with olive oil, garlic, paprika, oregano, salt, and pepper.
Cook in a pan over medium heat for 5–6 minutes per side until fully cooked.
Let rest, then slice into strips. - Assemble the Rolls
Warm tortillas slightly.
Spread a layer of hummus or sauce.
Add:
Fresh greens
Roasted vegetables
Sliced chicken
Cheese - Roll & Toast (Optional)
Roll tightly like a wrap.
Optional: Toast in a pan or grill for 2–3 minutes until crispy and golden.
Tips for Success
Don’t overfill to keep rolls easy to wrap
Add a squeeze of lemon for freshness
Use whole wheat tortillas for a healthier option
Optional Variations
Add avocado slices for creaminess
Use spicy sauce for a kick
Swap chicken for grilled tofu for a vegetarian version
Serving Ideas
Serve with fries or a fresh salad
Pair with garlic yogurt dip or tahini sauce