• 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.

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