SPICY CHICKEN TORTILLA ROLL-UPS
Make and share this Spicy Chicken Tortilla Roll-Ups recipe from Food.com.
Provided by Chef GreanEyes
Categories Chicken Breast
Time 40m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 581.9, Fat 28.4, SaturatedFat 13.3, Cholesterol 116.2, Sodium 888, Carbohydrate 49, Fiber 3.8, Sugar 4.4, Protein 32
MEXI-ROLLUPS
Simple appetizer that is easy to make and a crowd pleaser!
Provided by Tara K Farley
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 40
Number Of Ingredients 6
Steps:
- Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
- Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 7.3 g, Cholesterol 19.6 mg, Fat 7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 269.8 mg, Sugar 0.5 g
TORTILLA ROLLUPS IV
These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.
Provided by DOREENB
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 25
Number Of Ingredients 6
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.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.7 g, Cholesterol 21 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 397.2 mg, Sugar 0.9 g
SPICY TORTILLA ROLL-UPS
Make and share this Spicy Tortilla Roll-Ups recipe from Food.com.
Provided by emerson.margaret
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cream cheese in medium sized bowl and allow to sit out to soften a bit.
- Using a garlic press press shallot into cream cheese.
- Remove seeds from red and serrano chilies and dice them very finely.
- Dice chives.
- Dice olives.
- Mix all of the above together.
- Spread in an even layer on tortillas making sure to spread to about 1/8" of the edges.
- Roll it up like a jelly roll.
- Place the rolls in the fridge or freezer depending on your time constraints to firm rolls.
- Take out of fridge or freezer and slice into 1" rounds.
- ENJOY!
Nutrition Facts : Calories 370.5, Fat 29.2, SaturatedFat 17.2, Cholesterol 83.2, Sodium 454.7, Carbohydrate 19.4, Fiber 1.4, Sugar 1.6, Protein 8.6
SPICY CHICKEN TORTILLA ROLL UPS
I came across this recipe on a recipe blog website some time ago. Thankfully I wrote it down because I cant remember the site I got it from. When I made this I knew this was a keeper. Good for a snack or appetizer or any function.
Provided by Linda Pulley
Categories Poultry Appetizers
Time 55m
Number Of Ingredients 12
Steps:
- 1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a large skillet with 1 cup of water. Cover and cook on medium high heat until cooked through. You can add more water if necessary. Once the chicken is cooked, cool and shred with 2 forks.
- 2. In a large mixing bowl combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro, and scallions. Mix well; add cooled shredded chicken and stir together.
- 3. Lay out tortillas and divide mixture evenly on the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla up tightly. Do not fold in the ends like you would a burrito but leave them free. Use a sharp knife and cut into 1 inch thick slices then transfer to a serving platter. Refrigerate until you serve.
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