Taco Chicken Rolls Recipes

CHICKEN TACO ROLL-UPS

Chicken Taco Roll-ups image

Provided by Six Sisters Stuff

Number Of Ingredients 11

Ingredients

3 chicken breasts (shredded)
1 -8 oz. package fat free cream cheese
1 cup Mexican cheese
1/3 cup salsa
4 green onions
1/2 avocado (diced)
2 tablespoons taco seasoning
1 teaspoon garlic
1 teaspoon garlic salt
Salt and pepper to taste
4 tortillas

Steps:

In a bowl, mix together, the shredded chicken, cream cheese, Mexican cheese, salsa, and onions with a hand mixer.
Add the diced avocado, taco seasoning, and garlic, garlic salt, salt and pepper, and mix at a slow speed.
Spread a thin layer over a tortilla and roll the tortilla up.
Cut into 1 inch bites.
Refrigerate until ready to serve.

TACO ROLL-UPS

Taco Roll-Ups image

Our friend made these roll-ups for a Mexican-themed garden party. A sprinkling of onion soup mix makes them a little different. -Denice Louk, Garnett, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield about 3-1/2 dozen.

Number Of Ingredients 8

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup picante sauce
1 can (4-1/2 ounces) chopped ripe olives, drained
2 tablespoons taco seasoning
1 tablespoon onion soup mix
8 flour tortillas (10 inches), room temperature

Steps:

In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix. , Spread over tortillas; roll up jelly-roll style. Wrap in plastic; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces.

Nutrition Facts :

CHICKEN TACO RING

Chicken Taco Ring image

If you want to wow your guests with southwestern zest, try this eye-catching appetizer. I serve it with salsa and sour cream toppings in small homemade tortilla bowls. -Kathy Martinez, Enid, Oklahoma

Provided by Taste of Home

Categories Appetizers Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
2/3 cup finely crushed tortilla chips, divided
2 cups finely chopped rotisserie chicken
3/4 cup shredded reduced-fat Mexican cheese blend
1/2 cup reduced-fat mayonnaise
1 can (4 ounces) chopped green chilies, undrained
1/4 cup chopped pitted ripe olives
1 plum tomato, seeded and chopped
1 tablespoon taco seasoning
1 tablespoon lime juice
GARNISH:
1 cup reduced-fat sour cream
1 cup salsa
2 plum tomatoes, sliced
1 medium lime, halved and sliced

Steps:

Grease a 12-in. pizza pan. Unroll crescent dough. Sprinkle with 1/4 cup tortilla chips; press down gently. Separate into 16 triangles. , Place wide end of one triangle, chip side down, 3 in. from edge of prepared pan, with point overhanging edge of pan. Repeat with remaining triangles, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., In a small bowl, combine the chicken, cheese, mayonnaise, chilies, olives, tomato, taco seasoning, lime juice and remaining tortilla chips. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Garnish with sour cream, salsa, tomatoes and lime.

Nutrition Facts : Calories 222 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 599mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 10g protein.

CHEESY CHICKEN ROLLED TACOS RECIPE BY TASTY

Cheesy Chicken Rolled Tacos Recipe by Tasty image

Here's what you need: paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, olive oil, boneless, skinless chicken breasts, cream cheese, cheese blend, flour tortillas

Provided by Claire Nolan

Categories Appetizers

Yield 8 servings

Number Of Ingredients 13

Ingredients

½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon cumin
1 ½ teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
olive oil, to taste
2 boneless, skinless chicken breasts
4 oz cream cheese
¾ cup cheese blend
12 flour tortillas

Steps:

Preheat oven to 400˚F (200˚C).
In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
Place the chicken breasts on a parchment paper-lined baking sheet.
Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
Shred cooked chicken.
Add cream cheese, cheese blend, and remaining seasoning. Mix well.
Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
Roll up tightly and place on a baking sheet.
Bake for another 15 minutes, or until golden and crispy.
Enjoy!

Nutrition Facts : Calories 377 calories, Carbohydrate 36 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, Sugar 1 gram

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