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 Time15

Chill Time1

Total Time1 15

Course: Appetizer

Cuisine: Mexican

Keyword: Chicken Tortilla Roll-Ups Recipe

Servings:

Calories: 93kcal

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

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.

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.