Prep time: 10 mins | Total time: 10 mins | Yield: 60 ROLLS
My favourite and go-to party appetizer – Taco Tortilla Roll-Ups filled with cream cheese, sour cream, chicken, cheddar cheese, taco seasoning, taco sauce, and parsley. The perfect appetizer for any party that you can whip up in under ten minutes! Easily make these melt-in-your-mouth roll-ups ahead and just store them in the fridge for a quick and no-fuss appetizer.
INGREDIENTS
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6 Burrito sized flour tortillas
8 ounces Cream cheese, softened
4 ounces Sour cream
2 tbsp taco seasoning
1/3 c. Taco sauce
1 1/2 c. shredded Cheddar cheese
1 1/2 c. cooked and shredded chicken
1/3 c. Cilantro, finely chopped
HOW TO MAKE TACO TORTILLA ROLL-UPS
Step 1: Mix the cream cheese and sour cream in a large dish. Add in the taco seasoning and taco sauce, then mix until well blended. Mix in the cheddar cheese, shredded chicken, and cilantro.
Step 2: Over a tortilla, spread about 1/6 of the filling using a spatula, then tightly roll the tortilla and tent with plastic foliage. Do this until you have used up all the ingredients.
Step 3: Place the roll-ups in the fridge for a couple of hours.
Step 4: When ready to serve, slice the roll-ups to about half-inch wheels with a serrated knife.
NOTES:
I suggest keeping the roll-ups in the fridge overnight, then cut them into pinwheels the next day before serving. You can also store them in the fridge for up to 3 to 4 days.
Feel free to substitute cooked and shredded chicken with canned chicken or crumbled cooked sausage.
You can make 60 rolls/pieces with this recipe. This roll-up is a cold appetizer so don’t bother heating them in the oven.
You can either use store-bought taco sauce or make it at home by simply combining tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chilli powder, paprika, sugar, and cayenne pepper.
NUTRITION FACTS:
YIELD: 60, SERVING SIZE: 1
Amount Per Serving: CALORIES: 82 | TOTAL FAT: 5g | SATURATED FAT: 2g | TRANS FAT: 0g | UNSATURATED FAT: 2g | CHOLESTEROL: 13mg | SODIUM: 178mg | CARBOHYDRATES: 7g | FIBER: 1g | SUGAR: 1g | PROTEIN: 4g
Ingredients
- 6 Burrito sized flour tortillas
- 8 ounces Cream cheese, softened
- 4 ounces Sour cream
- 2 tbsp taco seasoning
- 1/3 c. Taco sauce
- 1 1/2 c. shredded Cheddar cheese
- 1 1/2 c. cooked and shredded chicken
- 1/3 c. Cilantro, finely chopped
Instructions
Step 1: Mix the cream cheese and sour cream in a large dish. Add in the taco seasoning and taco sauce, then mix until well blended. Mix in the cheddar cheese, shredded chicken, and cilantro.
Step 2: Over a tortilla, spread about 1/6 of the filling using a spatula, then tightly roll the tortilla and tent with plastic foliage. Do this until you have used up all the ingredients.
Step 3: Place the roll-ups in the fridge for a couple of hours.
Step 4: When ready to serve, slice the roll-ups to about half-inch wheels with a serrated knife.
Notes
I suggest keeping the roll-ups in the fridge overnight, then cut them into pinwheels the next day before serving. You can also store them in the fridge for up to 3 to 4 days. Feel free to substitute cooked and shredded chicken with canned chicken or crumbled cooked sausage. You can make 60 rolls/pieces with this recipe. This roll-up is a cold appetizer so don’t bother heating them in the oven. You can either use store-bought taco sauce or make it at home by simply combining tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chilli powder, paprika, sugar, and cayenne pepper.
