More Great Recipes: Appetizer | Tex-Mex

Crispy Chicken Tortilla Rollups

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Member since 2006
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Serves 4 | Prep Time 30 | Cook Time 15

Why I Love This Recipe

I created these flauta-chimichanga hybrid for our Cinco de Mayo celebration last year, and they were a huge hit. I was absolutely floored when this recipe became very popular via Pinterest and a couple of other sharing sites. This is hands down my most popular recipe to date -- it's been pinned more than 52K times! I have received a lot of positive feedback via comments and e-mail that other people enjoy it a lot as well. This one is popular for a reason...and I hope you enjoy it too!!

Submitted by: "Wendy (The Weekend Gourmet)"

Ingredients You'll Need

12 ounces shredded cooked chicken
1/2 cup jack cheese
1/2 cup cheddar cheese
1/2 cup corn kernels
1-2 sliced green onions
4 grated or minced garlic cloves (in total)
1/3 cup salsa
1 tsp. cumin
the juice of half a lime,
1 tsp. salt
1 finely diced seeded serrano pepper
1 container plain 0% Greek yogurt
1/3 cup canola oil
8-10 flour tortillas
1 tbs. Chile pepper
1 tbs. Dried cilantro


1. Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: chicken, jack cheese, cheddar cheese, corn kernels, sliced green onions, 2 grated or minced garlic cloves, salsa, lime juice, salt, serrano pepper, and Greek yogurt.

2. Heat oil and remaining two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment or a silpat.

3. Brush the tortilla rollups with the garlic-infused oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking time so both sides brown and crisp.

4. Serve the rollups with your favorite dipping sauces on the side. I usually serve with sour cream, guacamole, queso, and ranch dressing.

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