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Nutritional Info
  • Servings Per Recipe: 54
  • Amount Per Serving
  • Calories: 55.6
  • Total Fat: 2.6 g
  • Cholesterol: 10.1 mg
  • Sodium: 95.4 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Spicy Chicken Tortilla Roll Ups calories by ingredient
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Spicy Chicken Tortilla Roll Ups

Submitted by: LAMBCHOP4EVER
Spicy Chicken Tortilla Roll Ups

Introduction

When looking for an appetizer one of the key requirements is often that it can be prepared in advance. No one wants to be stuck in the kitchen throughout their party and no one wants their guests to be eating cold food that should be hot. This recipe meets both of these criteria. You can assemble these a few hours ahead of time and keep them refrigerated. You could even make the filling the night before. Because it only takes a few minutes to assemble, these come together really easy, so you can make them even if you only have a few minutes of prep time to spare.

And best of all, they are always a big hit. Experiment with the tortilla variations for variety or just use your favorite. For these, I used a mix of spinach, sun-dried tomato and cheddar jalapeno. If you are going to use plain flour tortillas, I would change the cheese to pepper jack just to add a little bit more spice. One note is that you want to make sure your tortillas are at room temperature before you roll them so they are nice and flexible.

When looking for an appetizer one of the key requirements is often that it can be prepared in advance. No one wants to be stuck in the kitchen throughout their party and no one wants their guests to be eating cold food that should be hot. This recipe meets both of these criteria. You can assemble these a few hours ahead of time and keep them refrigerated. You could even make the filling the night before. Because it only takes a few minutes to assemble, these come together really easy, so you can make them even if you only have a few minutes of prep time to spare.

And best of all, they are always a big hit. Experiment with the tortilla variations for variety or just use your favorite. For these, I used a mix of spinach, sun-dried tomato and cheddar jalapeno. If you are going to use plain flour tortillas, I would change the cheese to pepper jack just to add a little bit more spice. One note is that you want to make sure your tortillas are at room temperature before you roll them so they are nice and flexible.


Number of Servings: 54

Ingredients

    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 wraps (10 in)


Directions

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.


Number of servings is based on 10 in wraps, cut in 1 inch sections, leaving the ends off.... if you leave the ends on in the count, you could possibly get 60 pieces, making each roll 50 calories, instead of 56

Serving Size: Makes 54 1 inch rolls

Number of Servings: 54

Recipe submitted by SparkPeople user LAMBCHOP4EVER.






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