Chicken Tortilla Rollups Recipes

CHICKEN TORTILLA ROLL-UPS

Steps:

• 1. Beat cream cheese until smooth. Add salsa, green onion, garlic salt, and chili powder. Mix well.
• 2. Spread a heaping tablespoon of cream cheese mixture on each tortilla. Place a heaping tablespoon of shredded chicken on top of cream cheese. Roll up tortilla tightly, jelly roll fashion. Place on platter or baking sheet, seam side down and refrigerate. Repeat with remaining tortillas.
• 3. Cover and chill for at least 2 hours. Cut each tortilla into 4 pieces and place a dallop of guacamole on top of each roll up to serve.

CHICKEN TORTILLA ROLLUPS

Steps:

• Cook chicken with salsa over medium heat on stovetop. Let cool.
• Mix sour cream with hot sauce, to taste.
• Divide sour cream mixture equally among the tortillas - spread on tortillas.
• Divide cheese equally among the tortillas - sprinkle evenly on tortillas.
• Divide chicken and salsa equally among the tortillas - layer onto tortillas.
• Roll tortillas up, then wrap with waxed paper and chill.
• Once chilled, remove from waxed paper and cut into 1-inch slices.

GREEK CHICKEN TORTILLA ROLL-UPS

Steps:

• Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
• For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
• Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
• Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
• (Marinade time not included in cook time.).

CHICKEN TORTILLA ROLLUPS / STACKS

Steps:

• Preheat oven to 350°.
• Spray 9x13 baking dish with a non stick spray.
• Mix soup and milk together, add Rotel tomatoes, green chilies, stir to combine. You can heat this through on the stove top or microwave if you like.
• Combine chicken, corn, rice, olives. Toss to combine.
• Divide chicken mixture into each tortilla. Top with cheese. Roll 'em up!
• Put a thin layer of soup mixture on the bottom of the baking dish.
• Place prepared tortillas in baking dish.
• Top with soup mixture, then , top each with remaining cheese.
• *If making stacks, you can use an 8x8 baking dish. use 1-2 tortillas to make 3 layers. Layer ingredients as suggested above.
• Bake for 30-40 minutes until hot & bubbly. Cool for 3-5 minutes, serve.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

SPICY CHICKEN TORTILLA ROLL-UPS

Steps:

• Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
• In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
• Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.