Chicken Roll-ups


  • 2 c. cooked brown rice, cooled
  • 1 1/2 Tbsp. olive oil
  • 2 1/2 c. frozen sweet corn
  • 1 medium poblano pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium sweet onion, diced
  • 1 Tbsp. ground cumin
  • 1 Tbsp. chili powder
  • 3 Tbsp. Thai chili sauce (Sriracha)
  • 1 – 15 oz. can black beans, rinsed and drained
  • 1 c. vegan soy chicken, cut into pieces
  • 1/2 c. vegetable broth
  • 18 10-inch flour tortillas

Tomato Sauce:

  • 2 – 14 1/2 oz. can chili style chunky tomatoes
  • 1 – 15 oz. can tomato sauce
  • 1 – 20 oz. jar picante sauce or salsa


  1. In a large skillet, sauté onions and corn over high heat until corn is a little blackened.
  2. Add peppers and soy chicken, Thai chili sauce, rice, beans and seasonings, and stir and heat, adding vegetable broth as needed.
  3. Place some of the vegetable mixure in the center of a tortillas and roll up, tucking ends in. Bake on oil-sprayed baking sheet at 400 degrees for 1/2 hour.
  4. Combine sauce ingredients in a small saucepan and heat. Drizzle over roll-ups and serve.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.