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Chicken & Cream Cheese Bread Rolls


Bread Rolls:
1 cup chicken breast, chopped into small cubes
1 tbsp oil
1 cup sweetcorn
1 tbsp Supreme Onion Powder
1 tsp Supreme Garlic Powder
Salt to taste
1 tsp minced green chillies
½ tsp Supreme Black Pepper
1 tsp Supreme Chilli powder
1 tsp Supreme Cumin Powder
¼ cup coriander, finely chopped
½ cup spring onions, sliced
400g cream cheese
1 packet of sliced bread

Flour Paste:
½ Plain Flour
¼ cup water


Heat a pan, add oil, chicken, salt and pepper, and green chillies. Cook over medium heat until all moisture has evaporated. Add onion powder, garlic powder, chilli powder and cumin powder, mix well and cook for a few minutes. Check seasoning, then remove from heat and cool mixture for 15-20 minutes then add cream cheese, sweetcorn, spring onions and coriander and mix well and allow mixture to cool completely.

To fill, lay a slice of bread sideways and cut off all crusts. Using a rolling pin, roll bread until completely flat. Place 2 tsp of the mixture in the middle and apply a generous amount around the edges of the bread. Fold over the bottom half of the bread one third of the way so it covers half the mix then fold over the top half to overlap and seal the edges properly. Trim edges with a knife for a neat finish. To cook, bake in the oven or deep fry in hot oil until golden.