Asian Style Chicken Roll Up

When you are feeling inspired after binge watching the Food Network Channel, you want something light and healthy, then why not make these Asian Style Chicken Roll Ups.

I made this meal for a week night dinner because I was in the mood for some Asian flavor and did not want my food to be greasy or oily. What I did know is, I wanted to make a chicken roll up and it could not be filled with cheese or bread crumbs. So, the best option for me is to use Asian flavor and pair it with vegetables and chicken. (Served with a salad, of course!)

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Asian Style Chicken Roll Ups


  • 4 small chicken breast, butterflied, pounded out
  • 1 cup spinach
  • 1 zucchini, julienned
  • 1 red capsicum, julienned
  • 1 carrot, julienned
  • 4-5 brown button mushrooms, sliced
  • 1 tbs five spice
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 1/2 tbs rice wine vinegar
  • 1 tbs ketchup
  • 1/2 tbs habanero olive oil (optional)
  • salt
  • pepper


  1. Preheat oven 350F/180C
  2. In a bowl mix five spice, soy, sesame, rice wine vinegar, ketchup, habanero olive oil, salt, pepper; set aside
  3. Is is best to divide the julienned veggies in to equal parts for easy assembly
  4. Take one pounded breast lat on a mat, layer spinach on bottom, then 1 portion of the veggies
  5. Sprinkle salt, pepper, cayenne, and soy over raw veggies
  6. Roll up chicken breast
  7. Wrap with saran wrap to form the roll up for 5-10 minutes
  8. Remove from saran wrap and place in an oven safe dish
  9. Baste with sauce mixture
  10. Bake in the oven uncovered,  for 30-35 minutes
  11. Baste around 15 minutes, again at around 20-25 minutes,  and then for the last 5 minutes
  12. Serve with a side salad and enjoy!


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