Best Spicy Chicken Tortilla Roll Ups Recipes

Spicy Chicken Tortilla Roll Ups image

Provided by Linda Pulley

Time 55m

Number Of Ingredients 12

2 lb chicken breasts, boneless and skinless
1 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 cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 c chopped cilantro
6 scallions with the white and green parts chopped
8 large flour tortillas

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.

Spicy Chicken Tortilla Roll-Ups image

Provided by Chef GreanEyes

Time 40m

Yield 1 dish, 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
1 (10 ounce) can diced tomatoes, drained
12 ounces cream cheese, softened
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
1 garlic clove, minced
3 teaspoons dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6 -8 large flour tortillas

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

SPICY CHICKEN TORTILLA ROLL-UPS image

Number Of Ingredients 12

1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas

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.