Chicken Tortilla Flutes Rolls Recipes

CHICKEN TORTILLA ROLLS

Steps:

• Soften cream cheese and mix in all dry herbs and fresh cilantro. Spread cream cheese mixture evenly over both shells covering the whole shell.
• Then spread guacamole over 1/2 of each shell.
• Then sprinkle bacon on the other half of each shell.
• Sprinkle carrots evenly over both shells.
• Combine tomatoes and red onion and sprinkle evenly over both shells.
• Last sprinkle chicken evenly over both shells.
• Carefully role up both shells tightly, put on a plate, cover with Saran wrap, and chill for at least one hour.
• When ready to serve cut tortilla rolls into 1 inch slices, plate and serve.

CHICKEN TORTILLA FLUTES [ROLLS]

Steps:

• Heat the tortillas in an unoiled nonstick skillet in a stack, moving the tortillas from the top to the bottom so that they warm evenly. Wrap in foil or a clean dish towel to keep warm.
• Place the chicken in a large bowl with the chili powder, half the chopped onion and cilantro, and salt to taste. Add enough sour cream to bind the mixture together.
• Arrange 2 corn tortillas on the counter so that they are overlapping, then spoon some of the filling down the center. Roll up very tightly and secure in place with a toothpick or two. Repeat with the remaining tortillas and filling.
• Heat enough oil for frying in a deep skillet until hot and fry the rolls until golden and crisp. Carefully remove the rolls from the oil and drain on paper towels.
• Serve with Guacamole, salsa, sour cream and remaining onion & cilantro.

SPICY CHICKEN TORTILLA ROLL-UPS

Steps:

• 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.

GREEK CHICKEN TORTILLA ROLL-UPS

Steps:

• Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
• For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
• Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
• Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
• (Marinade time not included in cook time.).

CHICKEN TORTILLA WRAPS

Steps:

• Heat oven to 350°F.
• Wrap tortillas in foil. Heat in 350°F oven 10-15 minutes until warm.
• Coat large nonstick skillet with cooking spray.Place skillet over med-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in the center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper.
• Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 TBSP dressing. Roll up tortillas and serve.