Barbecue Chicken Roll Ups Recipes

BBQ CHICKEN ROLL UPS

Steps:

• Place all ingredients together (except tortillas) in a large bowl and stir with a wooden spoon until evenly combined. If the mixture is too dry add more BBQ sauce. It should be thick and sticky, but spreadable.
• Spread the mixture over tortillas, roll up tightly, slice in ½ - ¾ inch thick slices, arrange on a plate and serve.
• Store leftovers in the fridge.

BBQ CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Roll out the pizza crust into a rectangle.
• Spread on the BBQ sauce. Top with chicken, onion, cheese, and parsley.
• Roll it up longways, and cut into slices. Bake face-up for 15 minutes.
• Enjoy!

BARBECUED CHICKEN EGG ROLLS

Steps:

• In a small bowl, combine the chicken, cheese and barbecue sauce. Place about 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling. Moisten remaining corner with water; roll up tightly to seal., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, two at a time, for 30 seconds on each side or until golden brown. Drain on paper towels. Serve warm.

BBQ CHICKEN PIZZA ROLL-UP

Steps:

• On a lightly floured surface, roll crust into a 12x9-in. rectangle; brush with barbecue sauce. Layer with cheese, chicken, onion, cilantro and Italian seasoning if desired., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray., Beat egg white and water; brush over top. Sprinkle with garlic powder. Bake at 400° for 15-20 minutes or until lightly browned. Cool for 10 minutes before slicing.

BBQ CHICKEN ROLL-UPS

Steps:

• Toss coleslaw blend with dressing; set aside.
• Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add chicken; cook and stir 3 min. or until no longer pink. Stir in barbecue sauce; simmer 3 min. or until chicken is done, stirring occasionally.
• Spoon chicken mixture down centers of tortillas. Top with coleslaw; roll up. Cut in half to serve.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

Steps:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
• To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

BARBECUE CHICKEN ROLL-UPS

Steps:

• Preheat oven to 375°F degrees.
• Bring large pot of water to boil.
• Turn off heat and add lasagna noodles.
• Let sit 5 minutes.
• Remove lasagna noodles to platter to cool.
• To prepare roll-ups, place lasagna noodles on flat surface.
• Divide chicken and bell pepper strips among lasagna noodles.
• Sprinkle each lasagna noodle with about 1 tablespoon cheese and roll up, being careful to keep ingredients wrapped inside.
• Spray 9X 13-inch baking dish with cooking spray.
• Spoon 1V2 cups barbecue sauce into baking dish and spread evenly to cover bottom.
• Place roll-ups into dish.
• Pour additional barbecue sauce over roll-ups and sprinkle with remaining cheese.
• Bake 40 minutes or until heated through and cheese is melted.
• Place under broiler for 1 to 2 minutes to brown cheese, if desired.
• Serve immediately.

BBQ CHEDDAR CHICKEN ROLL-UPS

Steps:

• Cook and stir vegetables in large nonstick skillet on medium-high heat 3 min. Add chicken; cook and stir 3 to 4 min. or until no longer pink.
• Stir in barbecue sauce; cook on medium heat 3 min. or until chicken is done, stirring occasionally.
• Spoon down centers of tortillas; top with cheese. Roll up. Cut diagonally in half to serve.

BBQ CHICKEN ROLL-UPS

Steps:

• Marinate chicken in the 1/3 cup of BBQ sauce for 1 to 2.
• hours in the refrigerator.
• Remove chicken from marinade and discard marinade.
• Cut chicken into bite-sized pieces.
• Spray 10 inch skillet with Pam.
• Sauté chicken over med-high heat, until it is opaque, 3- 4 minutes.
• During the last 2 minutes of cooking, add the onion and peppers.
• Cook until barely soft.
• Lay out the egg roll wrappers.
• In the center of each, place.
• 2 tablespoons.
• chicken and veggie mixture, a drizzle of the extra BBQ sauce, and a sprinkling of the cheeses.
• Roll up, and place on a baking sheet, seam side down.
• Repeat until all of the filling is used up.
• Spray Roll-ups with Pam and bake at 400 degrees F for 16 minutes, turning once halfway through cooking.
• Serve with ranch dressing for dipping and a big salad for a simple meal.