Description
Quick and easy taco tortilla roll ups, perfect for parties and gatherings.
Ingredients
Scale
- 6 burrito-sized flour tortillas (fresh and pliable for easy rolling)
- 8 oz (227 g) cream cheese, softened
- 4 oz (113 g) sour cream
- 1 1/2 cups (170 g) shredded cheddar cheese (good-quality)
- 1 1/2 cups (about 150 g) cooked and shredded chicken (rotisserie chicken recommended)
- 1/3 cup (15 g) cilantro, finely chopped
- 2 tablespoons (30 ml) taco seasoning
- 1/3 cup (80 ml) taco sauce
Instructions
- Step 1: In a large mixing bowl, combine 8 oz (227 g) softened cream cheese with 4 oz (113 g) sour cream. Stir until the mixture is smooth and free of lumps to create a creamy base that helps the filling hold together.
- Step 2: Add 2 tablespoons (30 ml) taco seasoning and 1/3 cup (80 ml) taco sauce to the cream cheese mixture. Mix thoroughly until fully incorporated and no lumps remain. This provides the signature zesty taco flavor.
- Step 3: Stir in 1 1/2 cups (170 g) shredded cheddar cheese, 1 1/2 cups (about 150 g) cooked and shredded chicken, and 1/3 cup (15 g) finely chopped cilantro. Mix until the filling ingredients are evenly distributed throughout.
- Step 4: Lay out one burrito-sized flour tortilla on a clean surface. Using a spatula, spread one-sixth of the filling evenly over the tortilla, leaving about a half-inch border around the edges to prevent filling from spilling out during rolling.
- Step 5: Starting from one edge, roll the tortilla tightly but carefully enough to avoid tearing. A tight roll is necessary to maintain structure and keep the filling inside for easy slicing.
- Step 6: Wrap each rolled tortilla tightly with plastic wrap. Refrigerate the wrapped rolls for at least 2 hours. Chilling allows flavors to meld and firms up the mixture for cleaner slicing.
- Step 7: Remove plastic wrap before cutting. Using a sharp serrated knife, slice each roll into approximately 1/2 inch (1.25 cm) thick bite-sized wheels. Slice slowly and steadily to avoid unraveling the rolls.
- Step 8: Place any leftover roll ups in an airtight container and refrigerate. They will remain fresh for up to 4 days.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day, keeping them away from direct sunlight and heat sources.
- Refrigeration: Store in an airtight container and tightly wrapped with plastic wrap in the refrigerator for up to 4 days to prevent drying out and odor absorption.
- Freezing: Wrap rolls tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 1 month. Thaw in the refrigerator before slicing and serving.
- If tortillas tear when rolling, warm them in the microwave for 10 seconds to increase pliability.
- If the filling is too thick to spread evenly, add up to 2 tablespoons (30 ml) of taco sauce to loosen the mixture.
- Use a sharp serrated knife and cut slowly to avoid unraveling the rolls when slicing.
- Prepare no more than 24 hours ahead to prevent the tortillas from becoming soggy. Store tightly wrapped in the refrigerator.
- Serve bite-sized roll ups with guacamole or fresh salsa.
- Add a side of mixed greens or grilled corn salad as accompaniments.
- Top individual rolls with sour cream or avocado crema for added creaminess.
- A drizzle of hot sauce adds extra flavor if desired.
- These roll ups can also be served as wrap sandwiches, mini burritos, or arranged on a party platter for appetizers.
- Substitute 1 cup (about 150 g) of cooked black beans for the shredded chicken to create a vegetarian version while maintaining flavor.
- Use soft flour tortillas that are fresh and pliable to ensure easy rolling; thicker tortillas may tear or not roll properly.
- Rotisserie or pre-cooked shredded chicken works best for even texture and ease of mixing.
- Choose fresh, vibrant green cilantro with no yellowing leaves for brightness.
- Opt for a good-quality shredded cheddar cheese to bring a melty texture and robust flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg