Chicken Sriracha Roll-ups

18 Apr

I have a wonderful boyfriend, named Adam, and I love him to death. But, he has a few flaws. For starters, he won’t eat anything spicy and/or hot. It’s crazy, I know. Second, he claims to hate mayo, sour cream, cream cheese.. you get the point. I tend to sneak these ingredients into my cooking and usually don’t receive too many complaints. But nonetheless, on nights like tonight when he’s working and I’m home alone, I take my chance to cook foods I normally wouldn’t.

These chicken sriracha roll-ups I whipped up tonight with ingredients lying around the apartment. The chicken is cooked in taco seasoning then rolled into a sheet of crescent dough along with cheese and a wonderful Sriracha-Mayo recipe I found on WhiteOnRiceCouple.

For the chicken:

3-4 chicken tenderloins

1 taco seasoning packet

1 tsp onion powder

1 cup water

tube of crescent dough

shredded cheese of your choice

For the Sriracha-Mayo

3 Tbs mayonnaise

1 Tbs + 1 tsp Sriracha

1 tsp lime juice


Get out your handy crockpot and combine the taco seasoning, onion powder, and water making sure they’re well mixed. Add in the chicken and cook on high 4-5 hours or low 6-8 hours, or until the chicken falls apart when forked. For the Sriracha-Mayo, combine the three ingredients in a bowl and refrigerate until you’re ready to assemble the chicken rolls.

Once chicken is cooked, remove from the crockpot and shred with a fork. Add as much of the juice it was cooking in as desired for added flavor. Next, roll out your crescent dough into a sheet. Pinch together the perforations to ensure there are no gaps in the dough. Flip and do the same to the other side. Make sure to do this quickly so the dough doesn’t become too soft. Once done, spread dough with a layer of the Sriracha-Mayo (I used what was remaining as a dip), top with a thin layer of chicken and a thin layer of cheese. Gently, roll the dough into a log shape and place in the freezer for 30-45 minutes.

Preheat oven to 375 degrees. Once dough is chilled it should be much easier to slice. Cut it into approximately 1 inch pieces and place on a greased cookie sheet. Bake for 10-12 minutes or until dough begins to turn golden-brown. Then, enjoy!


I thought these had a wonderful flavor! This chicken could easily be used for tacos, wraps, or casseroles. The Sriracha-Mayo would also go great on sandwiches and for a lighter version you could probably substitute nonfat, plain yogurt for the mayonnaise.

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