Chicken Tortilla Roll-Ups

Name: Chicken Tortilla Roll-Ups
Prep time: 15 min
Total time: 75 min
Ingredients: 8 ounces cream cheese (softened); ¼ cup sour cream; ½ teaspoon coarse black pepper; ½ teaspoon chili powder; ½ teaspoon garlic salt; ¼ cup green onions (sliced (green parts)); 1 cup cheddar cheese (grated ); 2 cups chicken (cooked and diced (I used rotisserie meat, diced very small)); 10 ounces Rotel (loosely drained, a bit of the juice is fine); 1 to 2 tablespoons jalapeño (finely diced with seeds and core removed (more or less to taste)); 1 cup black beans (drained and rinsed); 4 flour tortillas (burrito-size )

Tasty chicken, cream cheese, tomatoes, and spices are the stars in these fun chicken tortilla roll-ups.

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Table of Contents

CHICKEN TORTILLA ROLL-UPS INGREDIENTS
HOW TO MAKE THIS CHICKEN TORTILLA ROLL-UPS RECIPE
HOW TO SERVE
STORAGE
FAQ
MORE RECIPES YOU'LL LOVE
JUMP TO RECIPE

These chicken tortilla roll-ups are the perfect finger food to serve for an easy appetizer or meal. A soft tortilla is stuffed with a delicious mixture of velvety cream cheese, tender chicken, tomatoes, and cheddar cheese for an amazingly flavorful dish.

This perfect party appetizer is always a big hit at gatherings. For more appetizer recipes, try our cucumber bites and bacon-wrapped mozzarella sticks. Pinwheel recipes are always a fun treat whether for a party or an easy lunch. Check out our buffalo chicken pinwheels which are stuffed with a yummy mixture of chicken, blue cheese, and buffalo sauce.

MORE MEXICAN DISH RECIPES:
Cheesy Beef Quesadillas | White Chicken Enchiladas

CHICKEN TORTILLA ROLL-UPS INGREDIENTS

You will need:

1 (8-ounce) package cream cheese, softened
¼ cup sour cream
½ teaspoon coarse black pepper
½ teaspoon chili powder
½ teaspoon garlic salt
¼ cup sliced green onions, green parts
1 cup grated cheddar cheese
2 cups diced, cooked chicken (I used leftover rotisserie chicken, diced very small)
1 (10-ounce) can Rotel (loosely drained, a bit of the juice is fine)
1 to 2 tablespoons finely diced jalapeño, seeds, and core removed (more or less to taste)
1 cup canned black beans (drained and rinsed)
4 burrito size flour tortillas

PRO TIP: Chop the chicken quite small so that it spreads out in the mixture and makes a more uniform filling. Use leftover rotisserie or grilled chicken breasts. You could probably even use canned chicken.

SUBSTITUTIONS AND ADDITIONS

MIX-INS: There are plenty of additional things you can choose from to mix into your cream cheese mixture. Try salsa, hot sauce, more jalapeños, corn, green chiles, olives, avocado, or bacon.

CHEESE: You can use any cheese you’d like in this recipe. It would be tasty with Monterey Jack, Colby Jack, Pepper Jack, or a Tex Mex cheese blend.

ROTISSERIE CHICKEN: Chicken breasts can be used for this recipe. Cook on the stovetop over medium heat until cooked through. Shred while still hot using two forks and allow to cool before adding to the cheese mixture.

HOW TO MAKE THIS CHICKEN TORTILLA ROLL-UPS RECIPE

STEP ONE: In a large bowl, use a hand mixer or wooden spoon to combine cream cheese, sour cream, pepper, chili powder, and garlic salt.

PRO TIP: Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your mixture.

STEP TWO: Use a wooden spoon or rubber spatula to gently mix in green onions, cheddar cheese, leftover chicken, Rotel, jalapeño, and black beans. Stir until evenly mixed.

STEP THREE: Place each tortilla on a sheet of plastic wrap.

STEP FOUR: Spread about 1 cup of the mixture over the face of each tortilla. Roll the tortilla up tightly and wrap the plastic wrap around it to hold the shape.

STEP FIVE: Refrigerate for a minimum of one hour to allow the flavors to combine and to firm up the tortilla and mixture for slicing into pinwheels.

PRO TIP: Don’t skip the chilling step as it will be much easier to slice the tortillas once they are chilled.

STEP SIX: Use a sharp knife to slice the tortillas into ¾ to 1-inch slices. Serve on a serving platter.

HOW TO SERVE

These chicken enchilada roll-ups are the perfect appetizer to serve on game day. The great flavors in them are always a crowd-pleaser. Add them alongside chips and cheese dip or even a pasta salad.

They would also be a fantastic treat to add to a lunchbox for a fun, bite-sized lunch with a lunch lady brownie for dessert.

STORAGE

IN THE FRIDGE: Store tortilla rolls in an airtight container or covered with plastic wrap in the refrigerator for 2 to 3 days.

MAKE-AHEAD: This simple recipe can be made up to a day in advance. Keep the rolled tortillas whole and wrapped in plastic wrap. Slice just before serving.

These Mexican chicken tortilla roll-ups are an ideal choice for a cold appetizer or added to a platter of sandwiches at a party or summer picnic. They are full of so many delicious flavors of tender chicken, juicy tomatoes, cream cheese, and spices. Once sliced, they look so fancy in their pinwheel form.

FAQ

Can I use corn tortillas instead of flour tortillas?

We find that corn tortillas don’t roll as well in this easy recipe. Stick with soft flour tortillas if you can for the best result.

Can I make these ahead of time?

You can make these ahead of time. Just leave them unsliced and wrap them in plastic wrap. Slice them when you are ready to serve them.

Can I use fresh tomatoes instead of canned tomatoes?

You could use diced fresh tomatoes in this recipe in place of the canned Rotel. Or what about mixing up a simple Pico de Gallo salsa?

MORE RECIPES YOU’LL LOVE

Chicken Tortilla Roll-Ups

5 from 1 vote

Tasty chicken, cream cheese, tomatoes, and spices are the stars in these fun chicken tortilla roll-ups.

Prep Time 15 minutes

Total Time 1 hour 15 minutes

Servings

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Ingredients

8 ounces cream cheese softened
¼ cup sour cream
½ teaspoon coarse black pepper
½ teaspoon chili powder
½ teaspoon garlic salt
¼ cup green onions sliced (green parts)
1 cup cheddar cheese grated
2 cups chicken cooked and diced (I used rotisserie meat, diced very small)
10 ounces Rotel loosely drained, a bit of the juice is fine
1 to 2 tablespoons jalapeño finely diced with seeds and core removed (more or less to taste)
1 cup black beans drained and rinsed
4 flour tortillas burrito-size

Instructions

In a mixing bowl, use a hand mixer or wooden spoon to beat together cream cheese, sour cream, pepper, chili powder, and garlic salt.
Use a wooden spoon or rubber spatula to gently mix in green onions, cheddar cheese, chicken, Rotel, jalapeño, and black beans. Stir until evenly mixed.
Place each tortilla on a sheet of plastic wrap.
Spread about 1 cup of the mixture over the face of each tortilla. Roll the tortilla up tightly and wrap the plastic wrap around it to hold the shape.
Refrigerate for a minimum of one hour to allow the flavors to combine and to firm up the tortilla and mixture for slicing into pinwheels.
Slice the tortillas into ¾ to 1-inch sections. Serve.

Notes

TIP:Chop the chicken quite small so that it spreads out in the mixture and makes a more uniform filling. Use leftover rotisserie or grilled chicken breasts. You could probably even use canned chicken.

TIP: Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your mixture.

TIP: Don’t skip the chilling step as it will be much easier to slice the tortillas once they are chilled.