Cheesy Chicken Veggie Rollups

Cheesy Chicken Veggie Rollups
Ready In: 25 m
Serving: 7


  • 8 oz cream cheese at room temperature (1 package)
  • 1 jalapeno pepper finely chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 6 green onions chopped
  • 2 cups cooked chicken breast chopped
  • 8 oz white cheddar cheese shredded (about 2 cups)
  • 1/4 tsp black pepper ground
  • 7 Flatout flatbreads (I used Multi-grain with Flax)
  • For Pesto Dip
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/3 cup pesto store-bought
  • 1 green onion chopped
  • 2 tsp freshly squeezed lemon juice
  • 1/4 tsp black pepper ground
  • Directions

    1. Preheat your oven to 425 F degrees. Line a baking sheet with parchment paper and set aside.
    2. In a large bowl add the cream cheese, peppers, green onions, chicken, cheese, black pepper and using a spatula mix until well combined.
    3. Spread about 1/2 cup of the chicken and veggie mixture evenly over the flatbread.Roll the flatbread to form a wrap as tight as you can. Take a sharp knife and cut into 1 inch pieces, each wrap should give you about 8 slices. There should be enough chicken mixture for the 7 flatbreads in the package.
    4. Place the rollups on the baking sheet. Bake for about 10 minutes or until the cheese starts to melt and the rollups start to turn golden brown.
    5. While the rollups are in the oven, prepare the pesto dip by whisking all the dip ingredients together in a small bowl.
    6. Serve the rollups with the pesto dip.

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