Spicy Baked Barbecue Chicken Roll-Up Recipe
I am not lying when I say that these Barbecue Chicken Roll-Ups are to-die-for. They are creamy, cheesy, spicy, and perfectly crispy on the outside. I love to dip them in sour cream or plain greek yogurt.
Jump to RecipeMy favorite way to prepare them is baking them. It is a healthier option than pan frying them. If you like them super crispy, you may want to pan-fry them. These are one of my husband’s favorites. It is nice because they are easy to reheat and still taste great the next day. You can even freeze the inside mixture and just roll them up and bake them at a later date.
What You Will Need – Barbecue Chicken Roll-Up Recipe
- Chicken Breast
- Cream Cheese
- Poblano Peper
- Flour Tortillas
- Monetary Jack Cheese
- Onion
- Salt & Pepper
- Spicy BBQ Sauce
- Egg
- Olive Oil
Equipment You Will Need
- Cutting Board
- Knife
- Baking Sheet
- Saute Pan
- Pastry Brush
Recipe Tips and Tricks
- You can use any type of chicken you desire for these roll-ups. You could even buy pre-cooked rotisserie chicken from the grocery store.
- I would recommend using Sweet Baby Rays Chipotle BBQ Sauce. It has the perfect amount of spice and pairs well with the poblano pepper.
- If you want your tortillas to be a little crispier you can also pan-fry them in a few tablespoons of canola oil instead, or you can bake them a little longer.
Spicy Baked Barbecue Chicken Roll-Ups
Equipment
- Knife
- Cutting Board
- Saute Pan
- Baking Sheet
- Pastry Brush
Ingredients
- 1.5 Lbs Chicken Breast You can use other cuts of chicken, I just prefer chicken breast
- 4 oz Cream Cheese
- 1 cup Spicy Barbecue Sauce
- 1 Poblano Peper Diced
- 1 Onion Diced
- 1 Cup Monterey Jack Cheese Shredded
- Large Flour Tortillas
- 1 Egg For Egg Wash
- 1 tbsp Milk or Water For Egg Wash
- Salt and Peper to Taste
- 1 Tbsp Olive Oil For cooking Vegetables and Chicken
Instructions
- Preheat the oven to 375 degrees.
- Place the saute pan on medium heat, with 1 tbsp of olive oil. Season the chicken with Salt and pepper. Cook on each side for 7 minutes, until done. Remove the chicken from the pan. Dice the poblano and the onion and saute for about 5 minutes, or until the onion turns translucent.
- Chop the chicken into small pieces. Add back to the vegetables in the saute pan. Add the cream cheese, barbecue sauce, and monterey jack cheese, and stir until melted and combined.
- Prepare a baking sheet with parchment paper. Scoop out about 1/4 cup of the mixture and place it in a line down the center of the tortilla Roll up the tortilla and place it seam down on the baking sheet. Continue until you have used all of the mixture.
- In a small bowl, crack an egg and add 1 tbsp of milk or water and mix together.
- Using a pastry brush, lightly brush the egg wash on the roll-ups. Place them in the oven for 20 minutes or until golden brown.
- Remove from oven and let sit for 5 minutes. Serve with barbecue sauce or sour cream and enjoy. I usually use plain greek yogurt instead of sour cream.
I hope you enjoy this Barbecue chicken roll-up recipe. If you liked this recipe, check out some of my other recipes on my blog. Comment below to let me know how it went, or changes that you made. Don’t forget to subscribe to my blog, follow me on Facebook, Pinterest, and Instagram.
