Red Pesto Cheese Chicken Roll

chicken roll


  • Prep: 15 mins
  • Yield: 2 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Indian


  • 200grams skinless boneless chicken breast
  • 1medium-size tomato
  • 1medium-size red bell pepper
  • 2tablespoonssemi-dried tomato powder
  • 1/2 cup Kalleh Red Pesto Cheese
  • 3tablespoonsolive oil
  • 1onion
  • 3tablespoonsfresh lemon juice
  • 1tablespoontomato ketchup
  • 1tablespoongreen chili sauce
  • 1teaspoonpaprika powder
  • 1teaspoonturmeric powder
  • 1teaspoonblack pepper
  • 1/2 teaspoongarlic paste
  • 1tablespoonKalleh Low-fat Set Yogurt
  • 1teaspoonsalt
  • 1teaspoonsalt
  • 2-3 tablespoonsvegetable oil
  • 1cup all-purpose flour
  • 1/2 cup water

If you are looking for a new zestful meal to complete this week’s menu, let us introduce you to the most delicious Red Pesto Cheese Chicken Roll you ever had. This colorful cheesy dish helps you get through a busy day, and celebrate your free time in relief and a mouth full of heaven.
The Red Pesto Cheese Chicken Roll recipe is convenient. You can make it with leftover chicken, and it will still taste amazing. This is a perfect meal; it has high dietary fiber, protein as well as minerals. Also, it is much better than those street cart rolls.
The secret ingredient in this recipe is the Red Pesto cheese. It adds a fresh warmth, summery, and tempting flavor to the combination.


Step 1

With a sharp knife, chop the chicken meat into medium-size cubes. Take a large bowl and add the chicken cubes with all your favorite spices. Here paprika powder, salt, black pepper, garlic paste, turmeric will be amazing. then add the Kalleh Low-fat Set Yogurt.
Now mix them and make sure the pieces are nicely coated. Let it marinate for 1 hour in the fridge.

Step 2

When the chicken is fully flavored, put a frying pan on medium heat, add the oil and the thinly chopped onion, semi-dried tomato powder, and bell pepper. Let them sauté for 2 minutes till they get soft with a light brown shade.
Then add the chopped tomatoes, stir for 3 minutes. Now it is time for the marinated chicken cubes. Add the chicken meat, mix perfectly. Pour ½ cup of warm water, cover the pan, and cook for 10 minutes on a moderate flame.

Step 3

During this time, check your chicken mixture; if it is getting too dry, add some more water.
When the chicken is thoroughly cooked, add the shredded Kalleh Red Pesto Cheese, stir, and cook for another 1 minute. You want the mixture to be juicy and thick.

Step 4

Now, it is time to prepare your parathas. Take a medium bowl, add the flour and vegetable oil, and salt, and gently pour the water. Mix, so it starts to clump together and form a dough.
Knead it with your fist till you have an elastic and smooth texture. Now make 3-4 equal-sized balls out of the dough. Dust your work surface with some flour, now roll out the ball with a rolling pin into round, not too thin flatbreads.

Step 5

Heat a pan on the moderate flame of your stove, and cook the parathas one by one. Drizzle one teaspoon of olive oil, brush all over the pan, put the dough on it, and let it be for 1 minute. Flip it and do the same for the other side.
Cook the rest of the parathas, as said above. Remove it when the brown spots appear. Keep them covered with a kitchen towel.

Step 6

Fill your hot fresh parathas with the cooked Red Pesto Cheese Chicken mixture, arrange them in a row, top that with fresh lemon juice, ketchup, and chili sauce.
Roll out and wrap them with tissue paper. Fold the bottom of tissue paper into the roll.

Step 7

Serve this delicious cheesy chicken roll with some strips of cut cucumber, and green salad. Bon Appetit!


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