Jul 26, 2011

Spicy Chicken Roll-Ups

I recently became a member of Pinterest...oh my gosh...I'm addicted, thanks to 
{Ms. Cameron Clay}! There are so many awesome recipes and crafts that I want to try!

I decided to start with some easy Spicy Chicken Roll-Ups from Home Is Where The Holmans Are.
Justin loved these! He was sneaking spoon fulls of the spread from the bowl before I could even get it on the tortillas! This recipe is awesome for appetizers or even a meal. They can be prepared in advance which means no hostess in the kitchen, yay!

Spicy Chicken Roll-Ups

What you will need:
.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterrey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas

1. 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.
2. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Add cooled chicken and stir together. 
3. Lay out tortillas and 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) Wrap each roll in cling wrap and place in the fridge for at least 20 minutes.
4. 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). Refrigerate and left over rolls or spread.

I made four rolls with the spread and had plenty left over which could be used as a spread for burritos or used to top and salad!

Happy cooking ya'll!