Mini Chicken Roll Ups with Lentils
Elevate your snack game with these irresistible Mini Chicken Roll Ups with Lentils—perfectly sized for appetizers, lunch bites, or game-day spreads. Juicy, seasoned chicken breast is paired with spiced lentils flavored with cumin, chili powder, lime juice, and fresh cilantro, creating a protein-packed filling that’s as nutritious as it is flavorful. Wrapped in soft tortillas, sprinkled with melted cheese, and baked to golden perfection, these mini roll-ups are both crispy and satisfying. Served with a tangy plain Greek yogurt dip, they’re a wholesome, crowd-pleasing treat. With just 15 minutes of prep and 20 minutes of cooking time, these easy-to-make roll-ups are a go-to choice for quick, delicious meals or snackable appetizers.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 1 cup Cooked lentils
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
- 6 pieces Small tortillas (6-inch size)
- 0.5 cup Grated cheese (Cheddar or Monterey Jack)
- 0.25 cup Plain Greek yogurt
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Season the chicken breasts with salt, black pepper, paprika, and garlic powder.
Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove from the skillet and let rest for 5 minutes.
Shred the cooked chicken into small pieces using two forks and set aside.
In a medium bowl, combine the cooked lentils with ground cumin, chili powder, lime juice, and chopped cilantro. Mix well.
Lay out the tortillas on a clean surface. Sprinkle a small handful of shredded chicken and spiced lentils onto each tortilla. Top with a sprinkle of grated cheese.
Roll each tortilla tightly into a log and place it seam-side down on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly crispy and the cheese is melted.
Slice each rolled tortilla into 3-4 bite-sized pieces and arrange on a serving platter.
Serve warm with a dollop of plain Greek yogurt on the side for dipping.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 6.5 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 810 mg | 62% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
