Tessa's Southwest Chicken Rollups
Try this Tessa's Southwest Chicken Rollups recipe, or contribute your own.
Try this Tessa's Southwest Chicken Rollups recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 medium onion
- 3-4 cups cooked chopped chicken breast meat
- 1 red pepper seeded and chopped
- 1 1/2 cups corn (if in season about 2 large cobs, cooked and cut off cob)
- 1-15.5 oz can black beans washed and drained
- 1 1/2- 2 cups fresh spinach washed
- 2 cups grated monterey jack or pepper jack cheese grated
- 14-16 10 inch tortillas i prefer thin flour tortillas for t
- Carbohydrate 1.180237 g
- Cholesterol 0 mg
- Fat 0.45177 g
- Fiber 0.555785009944439 g
- Protein 0.34699 g
- Saturated Fat 0.0545296 g
- Serving Size 1 1 recipe (3g)
- Sodium 88.5767729166668 mg
- Sugar 0.624451990055561 g
- Trans Fat 0.0719584 g
- Calories 8 calories
Step-by-step
- Place all filling ingredients together in a medium to large bowl. Mix lightly.
- Spread about ⅛ to ¼ 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.
- Bake at 400 degrees for 15 minutes or until golden brown.
- Remove and serve immediately or at room temperature with salsa, sour cream or guacamole.
Tessa's Southwest Chicken Rollups: A Busy Mom's Quick and Delicious Meal
As a busy mom of three, time is my most precious commodity. Finding healthy and delicious meals that don't require hours in the kitchen is a constant quest. That's why I'm so excited to share this recipe for Tessa's Southwest Chicken Rollups – a lifesaver on those hectic weeknights (and honestly, even on busy weekends!).
These rollups are incredibly versatile. I often adapt them based on what's in my fridge and pantry. Sometimes I swap the black beans for pinto beans, or add a handful of chopped bell peppers for extra color and nutrients. The beauty of this recipe lies in its adaptability. It's a blank canvas for your culinary creativity!
The combination of flavors is simply divine. The southwest spices – chili powder and cumin – add a delightful warmth, perfectly complementing the savory chicken and the sweetness of the corn. The creaminess of the Monterey Jack cheese brings everything together beautifully. It's a fiesta in every bite! And, let's be honest, the ease of preparation is a huge plus. From start to finish, this dish takes less than an hour to make, leaving me with more time to focus on my kids and my family.
Beyond the Weeknight Wonders:
These chicken rollups aren't just for weeknight dinners. They're also perfect for potlucks, game days, or even a casual lunch with friends. They're easy to transport, and they always seem to be a crowd-pleaser. I've even taken them on picnics – they hold up remarkably well at room temperature.
Tips and Tricks from the Kitchen:
To make this recipe even easier, I often use pre-cooked rotisserie chicken. It's a fantastic time-saver without compromising on flavor. If you don't have fresh corn on the cob, frozen corn works just as well. Simply thaw it before adding it to the filling.
For a spicier kick, add a pinch of cayenne pepper to the filling. If you prefer a milder flavor, reduce the amount of chili powder. Feel free to experiment with different types of cheese – cheddar, pepper jack, or even a blend would all be delicious.
Serving Suggestions:
While the rollups are delicious on their own, I like to serve them with a side of salsa, guacamole, or sour cream. A simple green salad or some Mexican rice also pairs perfectly. The possibilities are endless!
Making Memories, One Rollup at a Time:
More than just a quick and easy meal, these Southwest Chicken Rollups have become a cherished part of our family routine. The aroma that fills the kitchen while they're baking always brings a smile to my face. It's a reminder of simple pleasures and the joy of sharing a delicious, homemade meal with loved ones. So, give this recipe a try, and I hope it becomes a favorite in your kitchen too!
Ingredients:
- salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ medium onion, chopped
- 3-4 cups cooked chopped chicken breast meat
- 1 red pepper, seeded and chopped
- 1 ½ cups corn (if in season, about 2 large cobs, cooked and cut off cob)
- 1 - 15.5 oz can black beans, washed and drained
- 1 ½ - 2 cups fresh spinach, washed
- 2 cups grated Monterey Jack or pepper Jack cheese
- 14-16 10-inch tortillas (I prefer thin flour tortillas)
I hope you enjoy this recipe as much as my family does!
