I never thought much about what to make for lunch until my kids started getting tired of the same old sandwiches in their school lunches. Peanut butter and jelly just wasn’t cutting it anymore, and the daily eye rolls were getting hard to handle.
That’s when I remembered these chicken tortilla roll ups from my own childhood lunch box days. My mom used to make them all the time, and they were always a hit with my friends. They’re so easy to put together, and unlike regular sandwiches, they don’t get soggy by lunchtime. Plus, they’re perfect for those busy mornings when you’re rushing to get everyone out the door.
Why You’ll Love These Chicken Tortilla Roll Ups
- Make-ahead friendly – You can prepare these roll ups in advance and keep them in the fridge until you’re ready to serve – perfect for parties or busy weeknight dinners.
- Quick preparation – With just 30 minutes of prep time, you can have a batch of these ready to go – no complicated cooking techniques required.
- Crowd-pleasing appetizer – The combination of creamy cheese, zesty Ro-tel tomatoes, and Mexican-inspired spices makes these roll ups a hit at any gathering.
- Customizable – You can easily adjust the spice level or swap out ingredients based on what you have on hand – try different cheeses or tortilla flavors for variety.
- Kid-friendly – These handheld bites are perfect for little hands, and you can make some less spicy for those who prefer milder flavors.
What Kind of Chicken Should I Use?
For these roll ups, boneless, skinless chicken breasts are your best bet since they’re easy to work with and shred nicely. While you could substitute chicken thighs, breasts tend to give you that clean, neutral flavor that works perfectly with the Mexican-inspired seasonings in this recipe. You’ll want to make sure your chicken is cooked until it’s just done – around 165°F – so it stays juicy and easy to shred. If you’re really in a time crunch, you could even use a rotisserie chicken from the grocery store – just remove the skin and shred the meat off the breast area. The most important thing is making sure your chicken is well-drained and not too wet, which could make your roll ups soggy.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Chicken breasts: You can easily use rotisserie chicken or leftover cooked turkey. You’ll need about 3-4 cups of shredded meat. Canned chicken also works in a pinch!
- Ro-tel tomatoes: If you can’t find Ro-tel, mix a can of diced tomatoes with a small can of diced green chilies. Or use fresh diced tomatoes mixed with a diced jalapeño.
- Cream cheese: For a lighter version, try Neufchatel cheese or a mix of Greek yogurt and cream cheese. Just make sure whatever you use is well-softened to prevent lumps.
- Ancho chili powder: Regular chili powder works fine here – just use what you have. If you want that smoky taste, add a tiny pinch of smoked paprika.
- Cilantro: Not a cilantro fan? Fresh parsley works too, or you can simply leave it out.
- Tortillas: Any large flour tortillas will do the job – plain, whole wheat, or even sun-dried tomato flavored. Just avoid corn tortillas as they’ll crack when rolled.
Watch Out for These Mistakes While Cooking
The biggest challenge when making chicken tortilla roll ups is working with cream cheese that’s not properly softened, which can lead to lumpy filling and torn tortillas – leave it out for at least 2 hours before starting, or microwave in 15-second intervals until perfectly soft. Another common mistake is overfilling the tortillas; stick to about 1/2 cup of filling per tortilla and spread it thinly, leaving a 1/2-inch border around the edges to prevent spillage when rolling. To avoid soggy roll ups, make sure to drain the Ro-tel tomatoes thoroughly (you can even pat them dry with paper towels), and let the cooked chicken cool completely before shredding and mixing with other ingredients. For the tightest, most secure rolls, wrap each completed roll up individually in plastic wrap and refrigerate for at least 2 hours (or overnight) before slicing – this helps the filling set and makes clean cuts much easier.
What to Serve With Chicken Tortilla Roll Ups?
These Mexican-inspired roll ups are perfect for serving alongside some classic southwestern sides! A bowl of black beans or pinto beans seasoned with cumin and garlic makes a filling addition to the meal. I love setting out bowls of fresh guacamole, pico de gallo, and sour cream so everyone can add their favorite toppings. For a fresh element, try a simple salad with romaine lettuce, corn, black beans, and a lime vinaigrette – it adds a nice crunch and helps balance out the creamy roll ups. You could also serve some Mexican rice or cilantro lime rice to round out the meal.
Storage Instructions
Keep Fresh: These chicken tortilla roll ups are perfect for making ahead! Place them in an airtight container with a sheet of parchment paper between layers and keep them in the fridge for up to 3 days. They make great grab-and-go lunches or quick snacks throughout the week.
Freeze: Want to prep these for later? Wrap each roll up individually in plastic wrap, then place them in a freezer bag. They’ll stay good in the freezer for up to 2 months. Just remember to squeeze out as much air as possible to prevent freezer burn.
Prep Ahead: You can make these roll ups a day before your party or gathering. Just wrap the whole plate tightly with plastic wrap and refrigerate. When you’re ready to serve, slice them into pinwheels. The flavors actually get better as they sit, letting all those spices blend together nicely!
| Preparation Time | 15-20 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 23-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2300
- Protein: 150-170 g
- Fat: 130-150 g
- Carbohydrates: 100-120 g
Ingredients
- 1.5 pounds skinless, boneless chicken breasts
- 1 can ro-tel diced tomatoes, drained
- 12 ounces softened cream cheese
- 1 cup shredded cheddar or monterey jack cheese
- 1 clove minced garlic
- 3 teaspoons ancho chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic salt
- 1/4 cup fresh cilantro, chopped
- 6 green onions, chopped (white and green parts)
- 6 to 8 large spinach or cheddar jalapeño flour tortillas
Step 1: Season and Cook the Chicken
Begin by seasoning the chicken breasts with salt, half of the cumin, and 1 teaspoon of the chili powder.
Place the chicken in a large skillet and add about 1 cup of water.
Cover the skillet and cook the chicken on medium-high heat until cooked through, approximately 8 minutes.
Add more water if needed to prevent the chicken from drying out.
Once cooked, remove the chicken to a plate or cutting board, allow it to cool slightly, and shred it using two forks.
Step 2: Prepare the Filling
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, the remaining spices, garlic, cilantro, and scallions.
Mix everything together until well integrated.
Add the cooled, shredded chicken to the bowl and stir thoroughly to combine all ingredients into a uniform filling.
Step 3: Assemble the Tortillas
Lay out the tortillas and evenly distribute the chicken and cheese mixture in the center of each.
Spread the filling into a thin layer, being sure to leave a 1/2-inch border around the edges.
Roll each tortilla tightly without folding in the ends, leaving them free as you would with a burrito.
Step 4: Slice and Arrange
Using a sharp knife, cut each rolled tortilla into 1-inch thick slices.
This will create pinwheel shapes.
Transfer the slices onto a serving platter.
Note that the end pieces may unroll slightly—these can be set aside as extra treats.
Step 5: Refrigerate and Serve
Cover the platter with plastic wrap and refrigerate the pinwheels until you are ready to serve.
This will help the flavors meld together and give the pinwheels a firmer texture, making them easier to serve and enjoy.