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  • Amber Gries

    Spicy Chicken Tortilla Roll-Ups Appetizer...for left over turkey?

  • 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

  • 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

  • Ashley Biering

    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. 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. LABELS: APPETIZER, CHICKEN, MEXICAN, RECIPE EMAIL THIS BLOGTHIS! SHARE TO TWITTER SHARE TO FACEBOOK 19 COMMENTS: TiffMar 10, 2010 01:33 PM Yum - those sound great. I will have to remember this recipe for my next party. Reply AndiMar 10, 2010 02:06 PM WOW! These sound like a huge hit! Great idea--thanks so much for posting! Reply SaraMar 8, 2011 04:41 PM I have to give these a try. I came across your blog somehow and am your newest follower. You might come across a few of your recipes in the future on my blog at www.skinnyonadime.com! These are great! Reply Steph@PlainChicken.comMay 30, 2011 06:18 PM These would be good for a football tailgate! I will try them this fall. Reply LizziJul 5, 2011 09:25 PM Oh my goodness, this looks SOOOO good!! Reply SuzanneSep 18, 2011 03:11 PM If you roll them in plastic wrap before cutting them and put them in the fridge for over 30 mins and they are easier to cut. These sound delightful and I look forward to trying them. Reply CourtneySep 20, 2011 07:11 AM These sound fantastic! I have all the ingredients at home except for the scallions, I'll have to try and whip this up tonight - can't wait! Reply BlueMistOct 4, 2011 11:27 PM Maybe some chopped green chilies if you don't have the scallions? Reply JenOct 5, 2011 06:50 AM @BlueMist - I would use a finely diced red onion or leave the onion out rather than green chilies which will add quite a bit of extra heat. Reply TiffanyOct 8, 2011 12:57 AM i made these tonight and they were fantastic! my husband and picky 3 year old loved them. and myself of course. Reply Madison @ TheFatLossAuthorityOct 19, 2011 12:44 PM You are definitely correct about these being a hit! I actually made these last weekend for a party I was throwing at my home. I figured these would be great for a party and I was right! There was a lot of food at the party but I was proud to take home a CLEAN plate!! Reply IsabellaOct 19, 2011 02:47 PM The only word I needed to see was "spicy" and I knew I was going to make this one (I live spicy!). Looks yummy and more than likely my kiddos will go for it too. Like Tiffany, I have two picky eaters! Reply AnonymousNov 28, 2011 02:42 PM I made them for a Thanksgiving appetizer and they were delicious! @Blue mist, I used both scallions and the rotel with green chilies in it and it was delicious. Definitely not too spicy as the entire plate was gone fairly fast! Reply JulieDec 5, 2011 08:30 AM About how many does this recipe serve? Reply JenDec 5, 2011 08:56 AM @Julie - I've only made them as an appetizer so I don't know how many people would eat for a meal but you could probably base it on one tortilla per person. As an appetizer, this yields about 3-4 dozen rolls depending on how much filling you put in each tortilla and how thick you cut them. Reply LaurenDec 22, 2011 07:42 PM I cannot find scallions(or green onions as we call them here) anywhere in the store. Everyone is sold out for the holidays. Could I leave them out? Reply JenDec 23, 2011 03:25 AM @lauren - yep leave them out or add a small amount of regular finely diced onion. Reply KenyonJan 8, 2012 01:46 PM Delish!! I added a little lime zest to enhance flavors Reply AnonymousJan 11, 2012 08:46 AM I use canned chicken and taco seasoning. Reply Newer Post Older Post Home Subscribe to: Post Comments (Atom) FOLLOW ME Homemade by Holman on Facebook SEARCH THIS BLOG powered by LABELS Appetizer (35) Apple (24) Baking (94) Beef (4) Bread (17) Breakfast (23) Burger (7) Business (3) Cake (26) Candy (7) cheese (22) Cheesecake (4) chicken (40) Chocolate (21) Contest (4) Cookies (16) Crock Pot (11) Cupcakes (29) Dessert (98) Dinner (66) Ground Turkey (13) Healthy (46) Holidays (42) Ice Cream (4) Invitations to Dessert (3) Kitchen Tips (3) Lemon (11) Menu (6) Mexican (25) Muffin (6) pasta (33) Pie (7) Pizza (9) pork (6) potato (7) Pumpkin (9) recipe (236) Rice (4) salad (9) Sausage (7) Seafood (9) Side Dish (23) Snack (17) Soup (5) Turkey (2) Vacation (2) Vegetable (8) BLOG ARCHIVE ► 2012 (1) ► 2011 (21) ▼ 2010 (155) ► December (10) ► November (9) ► October (9) ► September (9) ► August (10) ► July (10) ► June (13) ► May (12) ► April (19) ▼ March (15) Margarita Cupcakes S'mores Cupcakes Triple Lemon Cupcakes Black Bean Salsa Cookies and Cream Chocolate Cake 24 "Carrot" Gold Cupcakes Apple - Apple Honey Granola Shamrock Sandwich Cookies Chocolate Cherry Coke Cupcakes Cheddar Ranch Cheese Ball Spicy Chicken Tortilla Roll-Ups Lemon Cream Cheese Fruit Dip Roasted Garlic White Bean Dip Bridal Shower Menu Smoky Mountain Chili and Cornbread ► February (19) ► January (20) ► 2009 (101) view my recipes THE FOODIE BLOGROLL FOLLOWERS Spicy chicken Tortilla roll ups

  • Jenna Cook

    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.

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