Crumbed Butter Chicken Rolls
May 17, 2026
Golden, crunchy, and packed with hidden veggies
These crumbed butter chicken rolls are perfect for lunchboxes, afternoon snacks, or an easy dinner with a side salad. Using Vince makes the filling extra flavourful while sneaking in a serious veggie boost.
Ingredients
- 1 bag Classic Kiwi Vince
- ½ cup boiling water
- 450g chicken mince
- 2 tbsp butter chicken curry paste
- Small tortillas
- Breadcrumbs
- Oil for spritzing
Method
- Add the Classic Kiwi Vince to a bowl with ½ cup boiling water. Stir, cover, and leave for 4 minutes to rehydrate.
- Add the chicken mince and butter chicken curry paste to the bowl. Mix well until fully combined.
- Spoon about ½ cup of filling onto a small tortilla, reserving about 1 tablespoon of the mixture.
- Spread mix over the tortilla except 1cm at the bottom
- Flip upside down onto a baking sheet
- Spread the reserved tablespoon on at the bottom of the tortilla
- Roll the tortilla up tightly.
- Roll the tortilla in breadcrumbs until fully coated.
- Lightly spray with oil.
- Air fry at 180°C for approximately 15 minutes, or until golden and cooked through.
Serving Ideas
- Serve with mango chutney or yoghurt dip
- Add to lunchboxes once cooled
- Pair with a crunchy slaw for an easy dinner
Tips
- Make them ahead and freeze before cooking
- Swap chicken mince for turkey or plant-based mince
