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.
CRISPY CHICKEN TORTILLA ROLLUPS WITH SPICY AVOCADO CREMA RECIPE - (4.5/5)
Provided by Julee
Number Of Ingredients 28
Steps:
- Preheat oven to 400˚F. Combine all Filling Ingredients together Heat canola oil and grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment paper Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. *TIP: Sprinkle the tops with green cilantro and red chili powder since that's the colors of Mexico's flag. While the rollups bake, make the avocado cream: Mixing all ingredients well to thoroughly combine and scoop into a pretty serving bowl.
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
GREEK CHICKEN TORTILLA ROLL-UPS
This is posted for the Greek portion of the Zaar world Tour. Very fast and simple! From Better Homes and Gardens.
Provided by Jessica K
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.).
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
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