Wednesday, November 30, 2011

Tortilla Roll-ups

Here's two of my favorite roll-up recipes - Mexican chicken and Italian roll-ups.  They're a great appetizer for a party, or you can slice them in bigger halves for lunch or a picnic.

Mexican Chicken Roll-ups

2 (8 oz.) packages cream cheese
2 cups cooked shredded chicken
1 1/3 cups shredded Mexican cheese blend
1 teaspoon finely minced garlic
1 ½ tablespoons chili powder
1 teaspoon cumin
4 green onions, chopped
10 oz. can Rotel, drained
cayenne pepper to taste
salt to taste
half a bunch of cilantro, chopped (optional)

2 packages burrito sized tortillas

-Mix filing ingredients together.  Cover and refrigerate for at least 1 hour.
- Spread 2 heaping spoonfuls of filing on each tortilla.  Roll up and cut into slices.

Italian Roll-ups
Source:  Midwest Living

8 oz. cream cheese, at room temperature
1 tablespoon chives
1 tablespoon chopped green onion
1 teaspoon Italian seasoning, crushed
Salt and Pepper to taste

For wraps:

Combine all ingredients for spread.  Cover and chill for at least 1 hour.  Let come to room temperature, spread a heaping tablespoon over each tortilla and layer with choice of meats.  Roll up and slice.


  1. These sound delicious! Thanks for sharing.

  2. I made the Mexican cream cheese, looove it. Thanks for sharing

  3. My husband & I just had the Mexican version for lunch. The cream cheese filling was good, but a bit too rich for a "sandwich" or a meal. To me the spread would be better as an appetizer with crackers. For that reason I wouldn't make this again, unless I was using it as a spread for crackers. But thanks for sharing.

  4. I just made these to take to a swim meet tonight for dinner. They are awesome. I dug into them for lunch as well ;) I think I'll also make them for book club next month...Thanks for posting!

  5. How much cold cuts would you need and how many roll up would it make?