• Olive oil 2 tbsps, divided
  • Chicken breast ½ medium skinless, boneless
  • Green onion 1 small, minced
  • Red bell pepper ¼ medium, finely chopped
  • Sweet corn kernels 2 tbsps, steamed or boiled
  • Black beans 2 tbsps, rinsed and drained
  • Fresh Spinach 5 leaves, roughly chopped
  • Jalapeno pepper 1 large, deseeded, minced
  • Fresh cilantro 2 tbsps, finely chopped
  • Cumin powder ½ tsp
  • Cayenne pepper ½ tsp
  • Salt 1 tsp, divided • 1 kcal
  • Cheddar Cheese ¼ cup, shredded
  • Rectangles of crescent roll 2 or 6 wonton wrappers or egg roll wrapper
  • Oil to deep fry
Calories refers to 100 gr of product

Oh! Preparing this recipe was so much fun. Not because I was really looking forward to munch on this cracking dish but because it was way too appealing to toss the brightly colored vegetables in the pan. And, yes there is a word of caution… try your best not to pop the diced chicken in your mouth while cooking this dish. Well, even if you do, which I am pretty much confident of, try not to eat them all.

And…. Even if you end up enjoying a fun cooking session with major diced chicken nibbles… eh… just tell everyone (if someone happens to ask) that you have created a vegetarian version this time around! Sounds fun right?? (wink, wink)


Place the chicken breast in a non stick pan and rub a tablespoon of olive oil and half a teaspoon of salt evenly over it. Now, heat the pan and cook the chicken on medium heat until it turns born on both sides and cooks at the center.

Remove the chicken from the pan and add the remaining oil to the pan. Add the minced onion and red bell pepper to the hot oil and sauté the vegetables for about 2 minutes. Meanwhile, dice the chicken breast in to small cubes and add the diced chicken to the pan along with the steamed corn, black beans, spinach, jalapeno, cilantro, cumin powder, cayenne, salt and stir everything together.

Cook the vegetables until evenly cooked and turn the heat off. Add the cheese and stir everything well. Now, roll the crescent roll to a thin disc and add a tablespoon of the filling along the length of the rectangle.

Fold the dough over the filling and roll the dough with filling inside in to a tight cylinder. Seal the edges along all the ends. Heat the oil for frying and fry the rolls until brown in color. Serve hot and enjoy!


The rolls would turn out pretty neat if you use wonton wrappers or egg roll wrappers. Crescent roll dough will not give you a very neat looking roll but these will taste amazingly crunchy on the outside and soft at the center. You may double fry the rolls to get a crispier texture on them. First, fry the rolls until it is golden brown in color and remove them on to the kitchen paper. Refry the rolls again when you are about to serve until they turn brown in color.

Nutritional information (per serving): 150 Calories, 13g Total fat (2.7g Saturated fat, 1.8g Polyunsaturated fat, 6.6g Monounsaturated fat), 12.1mg Cholesterol, 502.6mg Sodium, 61.1mg Potassium, 5g Total carbohydrates (0.5g Dietary fiber, 0.6g Sugars), 4.3g Protein