Chicken & Cream Cheese 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 

Sliced bread (approximately 1 large packet, may vary depending on the size of the bread)

Flour paste:

½ Plain Flour

½  cup water


Heat a pot over medium heat. Add oil, chicken, salt, pepper and green chillies. Cook over 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 allow the mixture to cool for 15-20 minutes. Add cream cheese, sweetcorn, spring onions and coriander and mix well and allow mixture to cool completely. To make the flour paste, mix water and plain flour together until smooth. 

To fill, lay a slice of bread sideways and cut off all crusts. Using a rolling pin, roll bread until completely flat. Place 2 heaped teaspoons of the mixture in the middle and apply a generous amount of flour paste 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.

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