Spicy Chicken Tortilla Roll Ups

Linda Pulley


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.

pinch tips: How to Freeze Fish, Meat & Poultry





55 Min


No-Cook or Other


2 lb
chicken breasts, boneless and skinless
14 oz can of rotel diced tomatoes drained.
12 oz
soft cream cheese
1 c
shredded cheddar cheese or monterey jack
2 tsp
minced garlic
3 tsp
chili powder
1 tsp
1/2 tsp
cayenne pepper
1/2 tsp
garlic salt
1/4 c
chopped cilantro
scallions with the white and green parts chopped
8 large
flour tortillas

Directions Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy