Chicken Bread Roll-ups

These chicken-filled bread roll-ups can serve as a savoury for Ramadaan or a light and easy meal for the weekend. Something I learned to make from a Gujarati neighbour in Malawi. Personally I find them too filling for a savoury breaker but my solution is to cut it in half before egging and crumbing.

The filling below is a suggestion, but you can literally fill it with anything you fancy.

Chicken Filling:

2 chicken breast fillets, diced small
1 green pepper, diced
1 onion sliced thinly
salt and pepper
garlic and herb seasoning
1 tsp garlic paste
1 green chilli chopped finely

Saute onion, peppers and spices in a little oil till softened. Add chicken and cook till opaque and dry. Combine with white sauce when cooled.

White sauce

  • 1tbs butter
  • 1tbs plain flour
  • 1 cup milk
  • salt and white pepper
  • Melt the butter in a small saucepan.
  • Stir in the flour and cook for 1-2 minutes.
  • Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
  • Simmer gently for 8-10 minutes and season with salt and white pepper.


1 and half loaf of white or brown bread, crust removed.
Flatten each slice with a rolling pin so it is slightly wider and longer than before.
Put a tsp of filling on one end and roll up, tucking the sides in as you go.
Dab a little water on the end of the slice in order to seal the roll.
Roll in egg and then in breadcrumbs. At this stage these can be frozen with plastic in between to separate them so they don’t stick together.
Fry in hot oil and serve with a sauce of your choice.


Leave a Reply

Your email address will not be published. Required fields are marked *