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Easy Southwest Chicken Rollups

This quick and easy dish is a complete meal in a tortilla! Bake dinstead of deep fried keeps it healthy too.

Course Appetizer, Dinner, main
Cuisine Mexican, southwest
Keyword kid friendly, quick and easy, southwest
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author A Bountiful Kitchen

Ingredients

  • 3 cups cooked chopped chicken breast meat*
  • 1 red pepper seeded and chopped
  • 1/2 medium onion
  • 1 1/2 cups corn if in season, about 2-3 large cobs, cooked and cut off cob, or frozen corn
  • 1-15.5 oz can black beans rinsed and drained
  • 1 1/2- 2 cups fresh spinach washed OR 1 bunch green onion, cut into 1/2 inch pieces green and white parts
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups grated Monterey Jack or Pepper Jack cheese grated
  • 12 10-12 inch tortillas - flour for best results, use fresh flour (refrigerated) tortillas, 20 oz package about 12 tortillas
  • sea or kosher salt and pepper to taste I use about 1 teaspoon of each

Instructions

  1. If using fresh tortillas, grill lightly on hot griddle for about 30-60 seconds per side. Remove to plate and set aside.

  2. Place all filling ingredients in a medium to large bowl. Mix lightly. If using frozen corn, do NOT thaw first. Just add to mixture frozen.

  3. Spread about 1/4 to 1/3 cup filling in the middle of each tortilla, depending on how thick or thin you want the rolls to be. Roll tightly and place on a lightly greased or parchment lined cookie sheet or jelly roll pan. Brush the top of the tortillas lightly with canola, vegetable or olive oil, or spray lightly with cooking spray.

  4. Bake at 375-400 degrees for 15 minutes on middle rack until golden brown. No need to turn the tortilla rollups!

  5. Remove and serve immediately or at room temperature with salsa, sour cream and guacamole.

Recipe Notes

  • Great as a make ahead dish. Prepare as directed in recipe and cover tightly with foil. Place in fridge until ready to bake and serve. Remove foil before baking. Make up to 2 days ahead.
  • This dish may also be prepared ahead by cooking chicken, chopping all other filling ingredients. Place ingredients in refrigerator. When ready to assemble, add spices and mix. Assemble and cook as directed. 
  • I highly recommend using fresh tortillas in this recipe. Fresh tortillas are thinner and will hold the filling better without breaking apart. 
  • If you'd like to make about 15 tortillas, use 4 cups of chicken and 3 cups of cheese, 1 small 10-12 oz bag of frozen corn.