Lasagna rolls were invented in 1970s Chicago when Italian-Americans needed faster assembly than traditional layered casseroles for restaurant service.
Chicken Lasagna Rolls
Indulge in these mouthwatering chicken lasagna rolls, where tender minced chicken meets layers of pasta for a delightful twist on a classic dish. Slathered in a rich, velvety white sauce and generously sprinkled with gooey mozzarella, each bite is a comforting explosion of flavor that will have everyone coming back for seconds! Perfect for a cozy dinner or a special gathering, these rolls are sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
๐ Ingredients
Serves 4๐ฅฌFresh Produce(6)
- 1 tsp Black pepper powder (5 ml)
- ยฝ cup Carrots, finely chopped (120 ml)
- 1 tsp Garlic paste (5 ml)
- 1 tsp Italian herbs (5 ml)
- ยฝ cup Onion, finely chopped (120 ml)
- 1 cup Tomato boiled & peeled (240 ml)
๐ฅฉMeat & Seafood(1)
- 1 lb Minced chicken (454 g)
๐ฅDairy & Eggs(4)
- 6 tbsp Butter (84 g)
- 100 ml Dairy cream (3.38 fl oz)
- 1 & 1/2 cup Milk (360 ml)
- 1 cup Mozzarella cheese (shredded) + extra for topping (240 ml)
๐ซPantry Staples(3)
- 2 tbsp All-purpose flour (30 ml)
- 2 tbsp Oil (30 ml)
- Small tortilla wraps
๐งSpices & Seasonings(3)
- ยฝ tsp Oregano (2.5 ml)
- 1 tsp Red chili powder (5 ml)
- Salt to taste
๐ฆOther(1)
- 1 tsp Chili flakes (5 ml)
๐จโ๐ณ Instructions
- 1
Prepare the Filling: Heat oil in a pan and add the minced chicken. Stir in the garlic paste and cook until the chicken changes color. Add the onions, carrots, and all the spices (pepper, chili powder, oregano, flakes, and salt). Pour in the tomato puree and cook for 5โ8 minutes until the chicken is tender and the sauce has thickened. Set aside.
- 2
Make the White Sauce: In a separate pan, melt the butter and whisk in the all-purpose flour. Gradually pour in the milk and cream, stirring constantly to avoid lumps. Season with salt, pepper, and Italian herbs. Cook for about 2 minutes until thickened, then remove from heat.
- 3
Assemble and Bake: Take a tortilla wrap and place a spoonful of the chicken mince in the center. Drizzle with some white sauce and a sprinkle of mozzarella. Roll it up tightly and place it into a greased baking dish. Repeat for all wraps. Pour the remaining white sauce over the rolls and top with a generous layer of shredded mozzarella. Bake at 180ยฐC for 10 minutes until the cheese is bubbly and golden.
๐ก Pro Tips
- โCook your white sauce (bรฉchamel) to exactly 185ยฐF to activate the flour's thickening power without breaking the emulsion - whisk constantly and cook for 2-3 minutes after thickening to eliminate raw flour taste.technique185ยฐF
- โLet your chicken filling cool to room temperature before assembling rolls because hot filling will melt the cheese prematurely and create soggy tortillas that tear during rolling.timingRoom temperature
- โUse tortillas at room temperature and warm them for 10-15 seconds in microwave - cold tortillas crack when rolled while overheated ones become too pliable and tear.ingredient10-15 seconds
- โPlace rolls seam-side down in the baking dish to prevent unrolling, and ensure they're touching each other to steam slightly and stay moist during the 10-minute bake.technique
- โReduce your chicken mixture to 15-20% moisture content by cooking uncovered - excess liquid will make rolls soggy and cause the bottom tortillas to disintegrate.timing15-20% moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Lasagna rolls were invented in 1970s Chicago when Italian-Americans needed faster assembly than traditional layered casseroles for restaurant service.
Chicken Lasagna Rolls
Indulge in these mouthwatering chicken lasagna rolls, where tender minced chicken meets layers of pasta for a delightful twist on a classic dish. Slathered in a rich, velvety white sauce and generously sprinkled with gooey mozzarella, each bite is a comforting explosion of flavor that will have everyone coming back for seconds! Perfect for a cozy dinner or a special gathering, these rolls are sure to impress!
๐ Ingredients
Serves 4๐ฅฌFresh Produce(6)
- 1 tsp Black pepper powder (5 ml)
- ยฝ cup Carrots, finely chopped (120 ml)
- 1 tsp Garlic paste (5 ml)
- 1 tsp Italian herbs (5 ml)
- ยฝ cup Onion, finely chopped (120 ml)
- 1 cup Tomato boiled & peeled (240 ml)
๐ฅฉMeat & Seafood(1)
- 1 lb Minced chicken (454 g)
๐ฅDairy & Eggs(4)
- 6 tbsp Butter (84 g)
- 100 ml Dairy cream (3.38 fl oz)
- 1 & 1/2 cup Milk (360 ml)
- 1 cup Mozzarella cheese (shredded) + extra for topping (240 ml)
๐ซPantry Staples(3)
- 2 tbsp All-purpose flour (30 ml)
- 2 tbsp Oil (30 ml)
- Small tortilla wraps
๐งSpices & Seasonings(3)
- ยฝ tsp Oregano (2.5 ml)
- 1 tsp Red chili powder (5 ml)
- Salt to taste
๐ฆOther(1)
- 1 tsp Chili flakes (5 ml)
๐จโ๐ณ Instructions
- 1
Prepare the Filling: Heat oil in a pan and add the minced chicken. Stir in the garlic paste and cook until the chicken changes color. Add the onions, carrots, and all the spices (pepper, chili powder, oregano, flakes, and salt). Pour in the tomato puree and cook for 5โ8 minutes until the chicken is tender and the sauce has thickened. Set aside.
- 2
Make the White Sauce: In a separate pan, melt the butter and whisk in the all-purpose flour. Gradually pour in the milk and cream, stirring constantly to avoid lumps. Season with salt, pepper, and Italian herbs. Cook for about 2 minutes until thickened, then remove from heat.
- 3
Assemble and Bake: Take a tortilla wrap and place a spoonful of the chicken mince in the center. Drizzle with some white sauce and a sprinkle of mozzarella. Roll it up tightly and place it into a greased baking dish. Repeat for all wraps. Pour the remaining white sauce over the rolls and top with a generous layer of shredded mozzarella. Bake at 180ยฐC for 10 minutes until the cheese is bubbly and golden.
๐ก Pro Tips
- โCook your white sauce (bรฉchamel) to exactly 185ยฐF to activate the flour's thickening power without breaking the emulsion - whisk constantly and cook for 2-3 minutes after thickening to eliminate raw flour taste.technique185ยฐF
- โLet your chicken filling cool to room temperature before assembling rolls because hot filling will melt the cheese prematurely and create soggy tortillas that tear during rolling.timingRoom temperature
- โUse tortillas at room temperature and warm them for 10-15 seconds in microwave - cold tortillas crack when rolled while overheated ones become too pliable and tear.ingredient10-15 seconds
- โPlace rolls seam-side down in the baking dish to prevent unrolling, and ensure they're touching each other to steam slightly and stay moist during the 10-minute bake.technique
- โReduce your chicken mixture to 15-20% moisture content by cooking uncovered - excess liquid will make rolls soggy and cause the bottom tortillas to disintegrate.timing15-20% moisture