Chicken & pesto roll-ups

Chicken & pesto roll-ups

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 1 hr Ready in about an hour


Serves 4
If you're sick of pasta and potatoes, try these cheesy chicken pancakes - ideal for a family supper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal730
  • fat44g
  • saturates24g
  • carbs38g
  • sugars0g
  • fibre2g
  • protein48g
  • salt2.08g


  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g plain flour
  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g grated fresh parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g gruyère



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 6 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 8 pancakes (see recipe link below)
  • 2 cooked skinless, boneless chicken breasts, shredded
  • 285g jar artichoke hearts in oil, drained and quartered if necessary


  1. Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.

  2. Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.

  3. Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)

  4. Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Apr, 2017
Rearly tasty thanks Wendy's for sauce advice put the excess sauce in a separate bowl for people
20th Apr, 2015
First of all, 50g each of flour and butter and a pint of milk for a basic béchamel, otherwise you'll end up with a bland milky soup instead of cheese sauce, like my poor niece did when trying to cook this. Cue me having to come to the rescue with cornflour, more butter and a whisk! We got through it in the end (added a few chopped Peppadew to liven things up), and whilst the flavours works, it was v soggy and SWIMMING in fat. Erk. Someone needs to adjust this recipe and fast.
1st Mar, 2013
Delicious! Made this for my girlfriend on pancake day and after one bit she said she thought it was the nicest thing i'd ever made. I wouldn't got that fa personally but it was very nice, pretty easy to make and tasted great, quite different. I know what people mean about it being stodgy but that's because pancakes are quite stodgy; you could make it with pasta instead if you wanted and it would still be great. I will definitely be making this again.
9th Mar, 2011
after reading some of the comments I only used 300mls of milk in the sauce and it wasn't at all sloppy, the chicken I cooked on my george forman grill as always so the outer was crispy which gave it some substance, I got a resounding thumbs up for a pancake night with a difference and asked if I'd make them again sometime, the only downer was the pancakes stuck to the bottom of the pyrex dish I cooked them in :-((((
9th Jul, 2010
We've made this lots of times, adding roasted peppers, chicken and whatever else comes to hand! Lovely! And a nice change. Definitely one to have with a nice salad though.
18th Mar, 2008
I think the recipe suggests far too much sauce. I just used a spoonful of the sauce on top on each pancake so that the top crisped up in places. It was lovely but I wouldn't fancy dredging it with all that sauce, would be very soggy.
16th Dec, 2007
Agree with Katherine - the flavour was nice but the texture was all a bit too stodgy.
11th Nov, 2007
very easy to cook but i found the texture rather unappealing, it was all to musshy with the pancakes. Although the pancakes are being used for an alternative to pasta or potatoes i think they would be much more appropriate
6th Nov, 2007
Fantastic romantic meal along with the chocolate souffles. It definitely needs some salad to break it up as the taste is delicious but very intesne. Would definitely make for a special occasion again!
31st Oct, 2007
This was reasonably easy to make but ultimately a bit bland. Definitely needed a good salad to go with it to make it interesting.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?