Visit site
  • Shane Southworth

    awesome mexican chicken pinwheel appetizer Spicy Chicken Tortilla Roll-Ups Adapted from Sing For Your Supper 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 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.

  • Stephanie Urban

    Mexican chicken wraps Spicy Chicken Tortilla Roll-Ups Adapted from Sing For Your Supper 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

  • Tamara Perez

    Spicy chicken tortilla roll ups 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 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.

  • Beckye Mosher

    Perfect for appetizer -Spicy Chicken Tortilla Rollup Spicy Chicken Tortilla Roll-Ups Adapted from Sing For Your Supper 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

  • Carson Baxter

    Spicy Chicken Roll Ups 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 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.

Related Pins

Spicy Chicken Tortilla Roll-Ups ~ a great appetizer full of amazing flavors and are perfect for any party, including Cinco de Mayo.

Spicy Chicken Tortilla Roll-Ups are a great appetizer full of amazing flavors and are perfect for any party, including Cinco de Mayo!

awesome mexican chicken pinwheel another pinner wrote: appetizer, tried it and it was a huge hit!!!!! none left over after i doubled the recipe!

Lemon herb chicken ring. I added half a cup of sour cream to the mixture because it was pretty dry. I highly recommend cooking the bell pepper before adding to the mixture. They dominated the chicken and cheese. Next time I will add one more vegetable to it as well, like spinach leaves. However, it is definitely a keeper and my husband loved it.

Tortilla Roll-Ups ( You can make these the night before a party!)

shamrock chips using a spinach tortilla. The possibilities are endless: hearts with tomato tortilla for Valentines Day; Stars with cheese melted on top; Christmas trees at Christmas time.

Sweet & Spicy Bacon Chicken: Season chicken w salt, pepper,garlic powder and chilli powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min. I'm going to try this, sounds yummy!

BAKED MOZZARELLA CHICKEN ROLLS.. sub GF breadcrumbs! use almond flour or ground pork rinds for coating 8/25/14