These are cannelloni without the pasta. Chicken cannelloni rolls wrap a spicy, creamy shredded chicken and ricotta filling in thin egg white wraps, then bake them under a blanket of mozzarella until golden and bubbly.
They are made with no added sugar, using a no-added-sugar hot sauce. Each of the 8 rolls has about 141 calories, a big 21g of protein and just 2g net carbs.
Cooked chicken makes them fast. The rolls bake in 12 to 16 minutes and are ready in about 35 minutes start to finish.
Why You’ll Love These Chicken Cannelloni Rolls
- 21g protein per roll. Chicken, ricotta, Parmesan and mozzarella.
- No pasta. Egg white wraps stand in for cannelloni tubes.
- Golden, cheesy tops. Mozzarella baked on the outside turns crisp in spots.
- Quick weeknight dinner. Use leftover or rotisserie chicken.
Ingredient Notes
Chicken. Five and a half ounces of cooked, finely shredded chicken breast is the base. Pat it dry so the filling stays thick.
Ricotta and Parmesan. Half a cup of part-skim ricotta and 2 tablespoons of grated Parmesan make the filling of these chicken cannelloni rolls creamy and rich.
Heat. Two tablespoons of no-added-sugar hot sauce and a teaspoon of smoked paprika give a gentle, smoky kick. Check the hot sauce label to make sure it has no added sugar.
Wraps and cheese. Eight Egglife Original egg white wraps replace the pasta, and 1⅓ cups of Kraft shredded part-skim mozzarella go on the outside. You need two six-count packs of wraps.
If you want to check the nutrition of staples like chicken breast, ricotta and mozzarella yourself, you can look them up on USDA FoodData Central.
How to Make Chicken Cannelloni Rolls
You need an 18×13-inch rimmed baking sheet, parchment, a bowl, a fork and a spatula. Prep takes about 20 minutes, the rolls bake for 12 to 16 minutes, and they rest for 5 minutes.
Make the filling
Step 1. Preheat the oven to 425°F (218°C) and line the baking sheet with parchment.
Step 2. Pat the cooked chicken dry to remove excess moisture.
Step 3. Mix the chicken, ricotta, Parmesan, hot sauce and paprika into a thick, creamy filling.
Step 4. Divide the filling evenly into 8 portions, about 40g each.
Roll
Step 5. Lay one Egglife wrap flat and place the filling in a compact line near one edge.
Step 6. Roll firmly into a 5 to 6-inch cylinder, leaving both ends open.
Step 7. Place seam-side down on the baking sheet. Repeat with the remaining wraps, spacing the rolls 1 inch apart.
Cheese and bake
Step 8. Divide the mozzarella into eight 20g portions.
Step 9. Press one portion onto the top and exposed sides of each roll.
Step 10. Bake for 12 to 16 minutes, until the cheese melts, bubbles and develops golden-brown spots. Do not flip.
Step 11. For deeper browning, broil for 30 to 60 seconds, watching closely.
Step 12. Rest for 5 minutes so the cheese coating firms slightly.
Step 13. Lift the chicken cannelloni rolls gently with a thin spatula and serve warm with the open ends facing forward.
Success Tips for Chicken Cannelloni Rolls
Keep the filling thick. Shred the chicken finely and pat it dry, and use thick ricotta so the filling does not run out of the open ends.
Cheese goes on the outside. Pressing the mozzarella onto the tops and sides gives golden, lightly crisp surfaces.
Do not flip. The wraps stay soft underneath while the cheese browns on top.
Watch the broiler. Thirty to 60 seconds is enough; the cheese goes from golden to burnt quickly.
Serving Ideas
Serve two rolls with a green salad or roasted vegetables for a high-protein dinner. A spoonful of extra hot sauce on the side is great for spice lovers.
More No-Added-Sugar Dinners
For a cozy casserole, try my no-added-sugar chicken pot pie. For more cheese and sauce, the no-added-sugar eggplant Parmesan is a favorite.
And for meal prep, make a batch of no-added-sugar meatballs.
Storage
Refrigerate the chicken cannelloni rolls covered for up to 3 days, and reheat them at 350°F (177°C) until hot.
Chicken Cannelloni Rolls FAQ
Can I use rotisserie chicken?
Yes. Any cooked chicken breast works. Shred it finely and pat it dry before mixing.
Will the egg white wraps get crispy?
No. They stay soft under the cheese. The crisp, golden spots come from the mozzarella on the outside.
Are they spicy?
Mildly. Two tablespoons of hot sauce and smoked paprika give a gentle kick. Use a milder hot sauce if you prefer.
How many chicken cannelloni rolls does this make?
The recipe makes 8 chicken cannelloni rolls, about 40g of filling each.
Do they have added sugar?
No. The recipe uses a no-added-sugar hot sauce, so check the label of the brand you buy.
Spicy, creamy and covered in golden cheese, these chicken cannelloni rolls are the high-protein dinner you will make again and again.
No-Added-Sugar Spicy Cheesy Chicken Cannelloni-Style Rolls
Ingredients
Equipment
Method
- Preheat oven to 425°F (218°C). Line baking sheet with parchment.
- Pat cooked chicken dry to remove excess moisture.
- Mix chicken, ricotta, Parmesan, hot sauce and paprika into a thick, creamy filling.
- Divide filling evenly into 8 portions, approximately 40g each.
- Lay one Egglife wrap flat. Place filling in a compact line near one edge.
- Roll firmly into a 5–6-inch cylinder, leaving both ends open.
- Place seam-side down on baking sheet. Repeat with remaining wraps, spacing rolls 1 inch apart.
- Divide mozzarella into eight 20g portions.
- Press one portion onto the top and exposed sides of each roll.
- Bake 12–16 minutes until cheese melts, bubbles and develops golden-brown spots. Do not flip.
- For deeper browning, broil 30–60 seconds, watching closely.
- Rest 5 minutes so the cheese coating firms slightly.
- Lift gently with a thin spatula. Serve warm with open ends facing forward.
Notes
- Keep chicken finely shredded and ricotta thick.
- Mozzarella belongs outside for golden, lightly crisp surfaces.
- Egg-white wraps remain soft beneath the cheese.
- Avoid flipping or excessive broiling.
- Refrigerate covered up to 3 days; reheat at 350°F until hot.
- Two six-count Egglife packs are needed.