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Spicy chicken roll

This spicy chicken roll is a blend of spices, tender chicken and a crisp-tender puff pastry shell make a fast dinner you can whip up in 30 minutes or less. 

A spicy chicken roll makes a great main dish. Use store-bought chicken to have dinner on the table even faster.

I have made this dish a couple of times for my family and we all really like it. A puff pastry outside (don’t worry if you’ve never used it, it’s easy!) and spicy filling are rolled together and baked for an easy main dish.

I’ve jazzed mine up with a little tomato paste and jalapeño peppers, but you can go hotter if you want to. Like ghost pepper hot. It’s always fun to watch people have a coronary at the dinner table. I also added cheddar cheese to mine, but you could do pepper or Monterey jack.

If you want to have dinner on the table even quicker, use the meat of a rotisserie chicken. That will shave at least 15 minutes off the prep. Just add the southwest seasoning to your filling mix and move on.

A spicy chicken roll makes a great main dish. Use store-bought chicken to have dinner on the table even faster.

Spicy chicken roll

A spicy chicken roll blends your favorite hot peppers, cheese, and green chiles into a crispy puff pastry shell for an easy main dish.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5
Author Rachel Ballard


  • 1 in package frozen puff pastry thawed the fridge and kept cold
  • 3 cups boneless skinless chicken breasts or 2 of shredded pre-cooked chicken
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 tablespoon salt-free southwest seasoning
  • salt and pepper to taste
  • 1 ounces small can diced green chiles (about 4-6 and they aren't hot)
  • 1/2 jalapeño pepper finely diced, ribs and seeds removed for less heat
  • 1 tablespoons tomato paste
  • 1 1/2 cups shredded cheddar cheese


  • Preheat your oven to 400.
  • Season the chicken breasts (if you are cooking them yourself or see note below) with a sprinkle of salt and pepper and coat each one generously in the southwest seasoning.
  • In a large skillet, melt the butter and oil together over medium-high heat about 4 or 5 minutes.
  • Add the chicken and cook, turning once, until the meat is cooked through and no longer pink. About 10 minutes or so depending on the size of the breasts.
  • Remove chicken from skillet and set aside. When cool enough to handle, shred or dice into bite size pieces.
  • Pour out the skillet drippings, leaving about 1 tablespoon in the pan.
  • Off the heat, add the green chiles, jalapeño and tomato paste and stir to combine.
  • Add the chicken back to the skillet and stir to combine all ingredients.
  • Next, bring your puff pastry out of the fridge. Open the package and dust your counter with a little flour.
  • Open the pastry (it's folded into thirds) and using a rolling pin, roll it about an inch larger all the way around.
  • Sprinkle the pastry with the cheese, leaving a 1" border.
  • Add the filling, spreading it evenly.
  • Starting on the longer side, roll up the filling and pastry to form a log.
  • Pinch the ends and long seam shut with your fingers.
  • Transfer to a greased or parchment paper-lined cookie sheet and slice three 2-inch slits in the top of the log to let out steam.
  • Bake until golden--about 15-17 minutes.


If you are using a store bought chicken, mix the chiles, jalapeño, southwest seasoning and tomato paste in a bowl. Add the chicken and toss to coat and spread that mixture over the prepared pastry.


Calories: 409kcal
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Course Main Course
Cuisine American


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  1. 5 stars
    Aha! This is the recipe I wanted to get! 🙂 LOVE how short the ingredients list is!

    PS fab photo 🙂 Little trick to keep up your sleeve for “brown on brown” if you feel a photo is too brown – parchment paper. Usually 2 sheets is better because it’s kinda see through. I like to scrunch it up first, then I place it on the cutting board then plonk the brown food on top. Signature styling! 🙂

    Not that I think this is too brown. I don’t think it is because the lighting is so beautiful. 🙂

    1. You know–it’s so funny that you like this picture because it was making me SO mad. I took it out to my “studio” (AKA the garage) and it just looked like a flat mess. I couldn’t do anything with it! And then it was dinner time and the kids were ready to eat and I wanted that picture–NOW. I plopped it down on the counter in my kitchen (where I NEVER shoot) and said–“Hey–look how the light’s hitting that…” And I just grabbed my camera and took about 5 pictures. That was all, and then we were on to dinner. And is your parchment in Australia brown? Ours is here. You can get both. I assume you mean the white kind? Otherwise it’s just brown, on brown, on brown!!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.