High Protein Pepperoni Pizza Chicken Rolls
Satisfy your cravings with these mouthwatering High Protein Pepperoni Pizza Chicken Rolls! Packed with a whopping 51g of protein, these rolls are made by wrapping tender chicken around zesty pepperoni and gooey mozzarella, then baking to perfection. Perfect for meal prep, they’re a delicious way to fuel your day while keeping things fun and flavorful!
Prep
15
min
Cook
30
min
Serves
15
people
Level
intermediate
📝 Ingredients
Shopping List
- 2.1 kg chicken breast
- 160 g cream cheese
- optional toppings (to taste)
- 10 g parmesan cheese
- parsley (to taste)
- 350 g pizza sauce
- 25 g shredded mozzarella
- 15 tortillas
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- garlic powder (to taste)
- 200 g mini pepperoni
- onion powder (to taste)
- salt (to taste)
- smoked paprika (to taste)
- 120 ml sriracha
👨🍳 Instructions
- 1
Warm your tortilla in a hot pan for about 30 seconds on each side before rolling.
- 2
Mix the seasonings with the sliced chicken breast and pan fry on medium to high heat until cooked through.
- 3
Dice the cooked chicken into small cubes and set aside.
- 4
In the same pan, cook the pepperoni until crispy, then add the chicken back in.
- 5
Add pizza sauce, cream cheese, parmesan cheese, diced garlic, and hot sauce to the pan and cook until creamy.
- 6
Mix in freshly chopped parsley.
- 7
Grab a warm tortilla, equally distribute the filling, and add shredded mozzarella before rolling tightly.
- 8
Repeat for the remaining tortillas.
- 9
Spray the rolls with cooking oil, add more parmesan and oregano, then bake until crispy.
- 10
Wrap them up, store in the fridge or freezer, and reheat when ready to eat.
💡 Pro Tips
- ✓Pound chicken breasts to 1/4-inch thickness before seasoning to ensure even cooking and prevent the outside from overcooking while the center reaches 165°F internal temperature.technique1/4-inch thickness, 165°F internal
- ✓Cook pepperoni until it releases 60-70% of its fat (about 3-4 minutes) to create crispy edges and concentrate flavor while providing rendered fat to enhance the sauce base.timing3-4 minutes, 60-70% fat rendered
- ✓Bring cream cheese to room temperature 30 minutes before cooking so it melts smoothly without breaking the sauce emulsion when heated.ingredient30 minutes room temperature
- ✓Heat tortillas to 140-150°F (about 30 seconds per side) to make the gluten proteins more pliable and reduce cracking during rolling by up to 80%.technique140-150°F, 80% crack reduction
- ✓Let the filling cool to 120°F before rolling to prevent the mozzarella from melting completely and leaking out during assembly.timing120°F filling temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
15
people
Level
intermediate
Share this recipe
High Protein Pepperoni Pizza Chicken Rolls
Satisfy your cravings with these mouthwatering High Protein Pepperoni Pizza Chicken Rolls! Packed with a whopping 51g of protein, these rolls are made by wrapping tender chicken around zesty pepperoni and gooey mozzarella, then baking to perfection. Perfect for meal prep, they’re a delicious way to fuel your day while keeping things fun and flavorful!
📝 Ingredients
Shopping List
- 2.1 kg chicken breast
- 160 g cream cheese
- optional toppings (to taste)
- 10 g parmesan cheese
- parsley (to taste)
- 350 g pizza sauce
- 25 g shredded mozzarella
- 15 tortillas
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- garlic powder (to taste)
- 200 g mini pepperoni
- onion powder (to taste)
- salt (to taste)
- smoked paprika (to taste)
- 120 ml sriracha
👨🍳 Instructions
- 1
Warm your tortilla in a hot pan for about 30 seconds on each side before rolling.
- 2
Mix the seasonings with the sliced chicken breast and pan fry on medium to high heat until cooked through.
- 3
Dice the cooked chicken into small cubes and set aside.
- 4
In the same pan, cook the pepperoni until crispy, then add the chicken back in.
- 5
Add pizza sauce, cream cheese, parmesan cheese, diced garlic, and hot sauce to the pan and cook until creamy.
- 6
Mix in freshly chopped parsley.
- 7
Grab a warm tortilla, equally distribute the filling, and add shredded mozzarella before rolling tightly.
- 8
Repeat for the remaining tortillas.
- 9
Spray the rolls with cooking oil, add more parmesan and oregano, then bake until crispy.
- 10
Wrap them up, store in the fridge or freezer, and reheat when ready to eat.
💡 Pro Tips
- ✓Pound chicken breasts to 1/4-inch thickness before seasoning to ensure even cooking and prevent the outside from overcooking while the center reaches 165°F internal temperature.technique1/4-inch thickness, 165°F internal
- ✓Cook pepperoni until it releases 60-70% of its fat (about 3-4 minutes) to create crispy edges and concentrate flavor while providing rendered fat to enhance the sauce base.timing3-4 minutes, 60-70% fat rendered
- ✓Bring cream cheese to room temperature 30 minutes before cooking so it melts smoothly without breaking the sauce emulsion when heated.ingredient30 minutes room temperature
- ✓Heat tortillas to 140-150°F (about 30 seconds per side) to make the gluten proteins more pliable and reduce cracking during rolling by up to 80%.technique140-150°F, 80% crack reduction
- ✓Let the filling cool to 120°F before rolling to prevent the mozzarella from melting completely and leaking out during assembly.timing120°F filling temperature