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Spinach Chicken Roll Ups with Mango Salsa bring tender seasoned chicken, melty cheese, baby spinach, and aubergine together in one beautiful meal
Spinach Chicken Roll Ups with Mango Salsa make a colourful dinner with tender seasoned chicken, creamy cheese and fresh baby spinach. The fruity mango salsa and smooth aubergine purée bring just the right contrast to every delicious slice.
Why You Will Love and Enjoy These Spinach Chicken Roll Ups with Mango Salsa
- They look fancy without being fussy. Once the chicken is rolled and sliced, you’ve got a pretty presentation with very little extra work.
- The filling is full of flavour. Baby spinach, grated cheese and thinly sliced aubergine make every slice tender and savoury.
- The mango salsa wakes everything up. Its fresh, fruity flavour cuts through the richness of the chicken and aubergine purée.
- You’ve got cooking options. Pan-fry the roll for a lovely browned exterior or steam it for a lighter version.
- The aubergine purée does double duty. Serve it with the chicken or spread it on toast with vegetables or cheese.
Additional Information
- Can I use chicken thighs instead? Yes. Boneless, skinless chicken thighs can work, although they may be more difficult to flatten into one even sheet. You can also make individual smaller roll ups with flattened thighs.
- Do I have to use aubergine in the chicken filling? No. You can replace the thinly sliced aubergine with roasted red pepper, sautéed mushrooms or thinly sliced courgette. Make sure any high-water-content vegetables are cooked or drained first.
- What cheese works best? Mozzarella gives you a lovely melt, while cheddar adds more flavour. Gouda, Monterey Jack or a mild Swiss-style cheese would also work well.
- Can I make the chicken roll ahead? Yes. Assemble and wrap the uncooked roll, then refrigerate it for up to 24 hours before cooking. Keep it properly chilled and cook it to 165⁰F (74⁰C).
- Can I prepare the aubergine purée ahead? Absolutely. Make it up to 2 days ahead and store it in a covered container in the refrigerator. Reheat gently before serving.
- Can This Be Frozen? Yes. For the best texture, freeze the cooked chicken roll-ups without the mango salsa. Allow the chicken to cool completely, then wrap the whole roll or individual slices tightly and place them in a freezer-safe container or bag. The chicken can be frozen for up to 2 months for the best quality. Thaw overnight in the refrigerator and reheat gently until piping hot throughout. The aubergine purée can also be frozen for up to 2 months. Freeze it in a small airtight container, thaw it in the refrigerator and stir well after reheating. Mango salsa is best made fresh and isn’t recommended for freezing because the fruit and vegetables can become watery and soft.
- How Long Can It Be Stored and How? Store cooked chicken roll ups in an airtight container in the refrigerator for up to 3 days. The aubergine purée can also be refrigerated for up to 3 days in a covered container. Store the mango salsa separately in the refrigerator and use it within 2 to 3 days, depending on the freshness of the ingredients.
Ingredient Substitutions
- Chicken breast: Use boneless, skinless chicken thighs, flattened and trimmed.
- Baby spinach: Substitute with finely chopped kale or Swiss chard, but remove tough stems.
- Cheese: Use mozzarella, cheddar, Gouda, Monterey Jack or mild Swiss-style cheese.
- Aubergine: Use courgette, mushrooms or roasted red pepper in the chicken filling.
- Robertson Portuguese Spice: Substitute with your favourite Portuguese-style seasoning blend or a mixture of paprika, garlic powder, onion powder, dried oregano and a pinch of chili.
- Butter and oil: Use olive oil instead of butter for pan frying.
- Tomato sauce: Use tomato purée, crushed tomatoes or a spoonful of tomato paste loosened with a little water.
- Mango salsa: Use pineapple salsa, peach salsa or a simple mixture of diced mango, red onion, fresh cilantro and lime juice.
Spinach Chicken Roll Ups with Mango Salsa
- Prep Time: 25 minutes
- Refrigerate: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 servings 1x
- Category: Poultry Recipes
- Method: Easy Cooking
Description
These Spinach Chicken Roll Ups with Mango Salsa turn a simple chicken breast into something that looks properly impressive without being a huge kitchen project. The seasoned chicken is filled with baby spinach, cheese and aubergine, then served with fresh mango salsa and a smooth aubergine purée for a lovely mix of savoury, creamy and fresh flavours.
Ingredients
Units
Scale
Chicken Roll Ups
- 1 large boneless, skinless chicken breast, washed and patted dry
- 1 tsp Robertson Portuguese Spice, plus extra for coating
- 1/4 tsp black pepper
- Salt, to taste
- 1 cup baby spinach leaves
- 1/2 cup grated cheese
- 1/2 small aubergine, sliced very thinly
- 1 tbsp butter
- 1 tbsp cooking oil
Aubergine Purée
- 1 small baby onion, grated
- 1 small aubergine, grated
- 1 medium tomato, grated
- 2 tbsp tomato sauce or tomato purée
- 1 small garlic clove, finely sliced or minced
- 1 tbsp cooking oil
- Salt and black pepper, to taste
To Serve
- Mango salsa, homemade or store-bought
Instructions
Chicken Roll Ups
- Place 1 large boneless, skinless chicken breast, washed and patted dry, on a sturdy cutting board.
- Carefully butterfly the chicken breast if needed, then cover it with cling wrap and gently pound it with a meat mallet or rolling pin until it’s thin and fairly even. Don’t go so thin that it tears.
- Lay the flattened 1 large boneless, skinless chicken breast on a fresh sheet of cling wrap. Season the chicken with 1 tsp Robertson Portuguese Spice, 1/4 tsp black pepper and salt, to taste.
- Layer 1 cup baby spinach leaves, 1/2 cup grated cheese and 1/2 small aubergine, sliced very thinly, over the chicken.
- Add another small sprinkle of the 1/2 cup grated cheese if you have some left. Keep the filling away from the edges so it doesn’t all squeeze out when you roll it.
- Using the cling wrap to help you, roll the chicken up tightly from one long side, keeping the filling tucked inside.
- Wrap the roll tightly in the cling wrap, twisting the ends like a little sausage. Refrigerate for 1 hour to help the roll hold its shape.
- Remove the chilled chicken roll from the cling wrap. Sprinkle or roll it in extra Robertson Portuguese Spice to coat the outside.
- Heat 1 tbsp butter and 1 tbsp cooking oil in a frying pan over medium heat.
- Carefully place the chicken roll in the pan and brown it on all sides. Continue cooking, turning regularly, until the chicken is cooked through. Depending on the thickness of your roll, this should take around 15 to 20 minutes.
- Remove the chicken roll from the pan and let it rest for 6 minutes before slicing. This gives the juices a chance to settle and makes the roll easier to slice neatly.
Healthier Steamed Option
- For a lighter cooking method, wrap the prepared chicken roll securely in heat-safe cling wrap or parchment paper and foil, following the manufacturer’s instructions for steaming.
- Remove the wrapping carefully, sprinkle with extra Robertson Portuguese Spice, rest for 6 minutes, then slice.
Aubergine Purée
- Heat 1 tbsp cooking oil in a small pot over medium heat.
- Add 1 small garlic clove, finely sliced or minced, and 1 small baby onion, grated. Cook gently until the onion is soft and lightly coloured.
- Add 1 small aubergine, grated, 1 medium tomato, grated, 2 tbsp tomato sauce or tomato purée, salt and black pepper, to taste. Stir well.
- Cook uncovered over medium-low heat, stirring occasionally, until the aubergine is completely soft and the mixture has thickened into a smooth, spoonable purée. If it looks too dry while cooking, add a splash of water.
- Remove from the heat.
- For a smoother purée, blend with an immersion blender until creamy. Taste and adjust the salt and black pepper before serving.
To Serve
- Slice the rested chicken roll into thick rounds and arrange on a serving plate.
- Spoon the aubergine purée alongside and serve with fresh mango salsa for a bright, fruity contrast to the savoury chicken.
- The aubergine purée is also lovely spread on toast and topped with vegetables or cheese. It’s one of those little extras that can easily become a meal of its own.
Notes
Prepared, tried, and tested by Nazley
Recipe Card powered by
Every slice reveals layers of seasoned chicken, melted cheese, baby spinach and tender aubergine. Spinach Chicken Roll Ups with Mango Salsa are served with a bright fruity salsa and creamy purée for a plate full of contrast.
Spinach Chicken Roll Ups with Mango Salsa turn an everyday chicken breast into an impressive, flavourful meal with a delicious surprise inside. Tender chicken, creamy cheese, baby spinach and aubergine are balanced by fresh mango salsa and smooth aubergine purée, making this a dish that’s ready to earn a place at the dinner table.
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