Tortilla Rolls

Soft tortillas filled with creamy cheese, seasoned chicken, crunchy vegetables, and fresh herbs, then rolled tightly and sliced into bite-size pieces. These are perfect for lunch, snacks, parties, picnics, or an easy appetizer.

Servings: 6–8
Makes: About 24–30 rolls
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: About 50 minutes

Ingredients

For the Tortilla Rolls:

• 6 large flour tortillas, about 8–10 inches each
• 8 oz (225 g) cream cheese, softened
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 1½ cups cooked chicken, finely shredded
• ½ cup finely diced red bell pepper
• ½ cup finely diced cucumber
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green onions
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste

Optional:

• 2 tablespoons ranch dressing
• ¼ teaspoon crushed red pepper flakes
• ½ cup chopped spinach
• ¼ cup sliced black olives
• ½ cup cooked and crumbled bacon

Instructions

1. Prepare the chicken. If using leftover chicken, make sure it is fully cooked and finely shredded. Rotisserie chicken works especially well.
2. In a large bowl, combine the softened cream cheese and sour cream. Stir until smooth and creamy.
3. Add the shredded cheddar cheese, garlic powder, onion powder, paprika, black pepper, and salt.
4. Stir in the shredded chicken, red bell pepper, cucumber, red onion, parsley, and green onions.
5. If using ranch dressing, red pepper flakes, spinach, olives, or bacon, add them now and mix well.
6. Lay one tortilla flat on a clean work surface.
7. Spread a generous but even layer of the filling over the entire tortilla. Leave about ½ inch around the edges so the filling doesn’t squeeze out when rolling.
8. Starting from one side, roll the tortilla tightly into a log. Keep gentle pressure as you roll so the filling stays compact.
9. Repeat with the remaining tortillas and filling.
10. Wrap each tortilla roll tightly in plastic wrap or parchment paper.
11. Refrigerate for at least 30 minutes. Chilling makes the rolls easier to slice and helps them hold their shape.
12. Remove the chilled rolls from the refrigerator and trim the ends if desired.
13. Using a sharp knife, slice each roll into approximately 1-inch pieces.
14. Arrange the tortilla rolls on a serving platter and garnish with fresh parsley or green onions.
15. Serve chilled or allow them to sit at room temperature for a few minutes before serving.

Nutrition Information

Approximate per serving, based on 8 servings:

Calories: 365
Protein: 20 g
Carbohydrates: 29 g
Fat: 20 g
Fiber: 2 g
Sugar: 4 g
Sodium: 650 mg

Nutrition will vary depending on the tortilla size, chicken, cheese, and optional ingredients used.

Allergen Information

Contains:

• Milk/dairy from cream cheese, sour cream, and cheddar
• Wheat/gluten from flour tortillas

May contain:

• Soy depending on the tortilla and ranch dressing brands

For gluten-free: Use certified gluten-free tortillas and check all packaged ingredients.

For vegetarian: Omit the chicken and replace it with additional vegetables, beans, or chopped cooked mushrooms.

Recipe Tips & Q/S

Q: Can I use turkey instead of chicken?

A: Yes. Finely shredded cooked turkey is an excellent substitute.

Q: Can I make these without meat?

A: Yes. Replace the chicken with extra vegetables, black beans, corn, or finely chopped roasted vegetables.

Q: Can I use corn tortillas?

A: You can, but flour tortillas are easier to roll without cracking. If using corn tortillas, warm them first to make them more flexible.

Q: Why do my tortilla rolls fall apart?

A: Make sure the filling isn’t too wet and roll the tortillas tightly. Chilling them before slicing also helps them hold their shape.

Q: Can I make these ahead of time?

A: Yes. Assemble and refrigerate the whole rolls for up to 24 hours. Slice just before serving for the freshest appearance.

Q: Can I freeze tortilla rolls?

A: Freezing is not recommended for this version because the cream cheese, sour cream, and fresh vegetables can become watery or change texture after thawing.

Q: Can I make them spicy?

A: Yes. Add jalapeños, hot sauce, cayenne pepper, or crushed red pepper flakes to the filling.

Q: What other cheese can I use?

A: Monterey Jack, Colby Jack, mozzarella, pepper Jack, or a Mexican cheese blend all work well.

Q: Can I add bacon?

A: Absolutely. Crispy crumbled bacon adds a delicious smoky flavor.

Q: What dipping sauces go well with tortilla rolls?

A: Ranch dressing, salsa, guacamole, sour cream, honey mustard, or a creamy chipotle sauce are great choices.

Q: How long do leftovers last?

A: Keep them refrigerated in an airtight container and consume within 3 days.

Q: Are these served hot or cold?

A: They are usually served chilled or at cool room temperature, making them especially convenient for parties and gatherings.