Chicken Tortilla Roll-Ups

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

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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.

Chicken Tortilla Roll-Ups Ingredients

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If you’re trying to decide what to serve at your next party or gathering, look no further than chicken tortilla roll-ups.

These savory bites pack a punch of flavor in every bite, with tender chicken, zesty spices, and tangy cheese all wrapped up in a soft tortilla shell.

You’ll need:

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

Our easy instructions will walk you through making the creamy filling and assembling these easy tortilla wraps.

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.

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.

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

How To Serve Cream Cheese Tortilla Roll-Ups

These chicken enchilada roll-ups are the perfect appetizer to serve on game day. The great flavors in them are always a crowd-pleaser. Top them with salsa and guacamole. Add them alongside chips and cheese dip or a pasta salad. You could even add a bowl of Spanish rice to the menu.

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.

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.

MORE CHICKEN RECIPES

Soups & Stews

Crockpot Chicken Tortilla Soup

Seafood Dinner Ideas

Chicken and Shrimp Tacos

Storing Chicken And Cheese Tortilla Roll-Ups

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.

IN THE FREEZER: We don’t recommend freezing tortilla roll-ups as the filling may become soggy and watery once thawed.

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.

More Recipes You’ll Love

• Sheet Pan Quesadillas
• Potato Chip Chicken Tenders
• 30 Minute Chicken Chimichanga
• White Chicken Enchilada Skillet
• Chicken Enchiladas
• Enchilada Cups
• Burrito Bowl
• Zucchini Mushroom Chicken
• Taco Bell Frito Burrito
• Mexican Corn on the Cob
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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 minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24

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Ingredients

  

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• 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

• 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.
• Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your mixture.
• Don’t skip the chilling step as it will be much easier to slice the tortillas once they are chilled.

Nutrition

Calories: 93kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg

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