Best 8 Mexican Chicken Rolls Recipes

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Mexican chicken rolls are a flavorful and versatile dish that can be enjoyed as an appetizer, main course, or party food. Made with a combination of juicy chicken, aromatic spices, and a crispy tortilla wrapper, these rolls offer a perfect blend of flavors and textures. Whether you prefer a spicy kick or a mild and savory taste, there's a Mexican chicken roll recipe out there to suit your palate. So, get ready to embark on a culinary journey and discover the delectable world of Mexican chicken rolls.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHICKEN TENDERS



Mexican Chicken Tenders image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 cup plus 2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon chili powder
2 medium red onions, sliced into 1/4-inch-thick rounds
1 cup reduced-fat mayonnaise
1/3 cup chopped fresh cilantro
1/2 small head cabbage, shredded (about 4 cups)
2 jalapeno peppers, seeded and chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 9-ounce bag low-sodium tortilla chips, finely crushed
Cooking spray
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch strips

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.
  • Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
  • Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.

TACO CHICKEN ROLLS



Taco Chicken Rolls image

"I always keep the ingredients for this tender flavorful chicken on hand," writes Kara De la vega of Suisun City, California. "The cheese-stuffed rolls are nice with a green salad or plate of fresh vegetables and Spanish rice."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 5

1 cup finely crushed cheese flavored crackers
1 envelope taco seasoning
6 boneless skinless chicken breast halves (4 ounces each)
2 ounces Monterey Jack cheese, cut into six 2-inch x 1/2-inch sticks
1 can (4 ounces) chopped green chilies

Steps:

  • In a shallow dish, combine the cracker crumbs and taco seasoning; set aside. Flatten chicken between two sheets of waxed paper to 1/4-in. thickness. Place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up; secure with a toothpick., Coat chicken with crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove toothpicks.

Nutrition Facts : Calories 283 calories, Fat 10g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 870mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein.

MEXICAN EGG ROLLS



Mexican Egg Rolls image

Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!

Provided by startnover

Categories     Lunch/Snacks

Time 13m

Yield 1 batch

Number Of Ingredients 13

2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
2 cups monterey jack cheese or 2 cups Mexican blend cheese, shredded
1 (15 ounce) can drained black beans
2 cups frozen sweet corn (unthawed and drained of liquid)
1/2 chopped sweet red pepper
4 -5 diced green onions
2 minced fresh garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin (can put 1/2 t more if desired)
1 (16 ounce) package egg roll wraps
oil (for frying)

Steps:

  • Chop the chicken into small dices.
  • Mix all ingredients together.
  • Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
  • Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
  • Make sure the flap is sealed to keep the filling inside.
  • Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
  • Cut diagonally and serve with guacamole and sour cream.

Nutrition Facts : Calories 3110.6, Fat 82.2, SaturatedFat 45.5, Cholesterol 242, Sodium 5031.6, Carbohydrate 462.4, Fiber 50.2, Sugar 18.8, Protein 146.2

MEXICAN CHICKEN ROLLS



Mexican Chicken Rolls image

Make and share this Mexican Chicken Rolls recipe from Food.com.

Provided by Little Bee

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup fine dry breadcrumb
1/4 cup grated parmesan cheese
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
8 boneless skinless chicken breast halves
8 ounces monterey jack pepper cheese, cut crosswse into 8 same size slices
1/3 cup butter or 1/3 cup margarine, melted

Steps:

  • Combine first 5 ingredients in a shallow dish; set the breadcrumb
  • mixture aside. Place each chicken breast between 2 sheets of wax
  • paper; flatten to 1/4-inch thickness using a meat mallet or rolling
  • pin. Place a slice of cheese on each chicken breast. Roll up from
  • short side, and secure with wooden picks. Dip chicken rolls in
  • butter, and dredge in breadcrumb mixture. Place rolls, seam side
  • down, on a baking sheet. Bake at 375 for 20-30 minutes, until done.

Nutrition Facts : Calories 344.7, Fat 19, SaturatedFat 11.3, Cholesterol 116.7, Sodium 383.7, Carbohydrate 5.4, Fiber 0.4, Sugar 0.6, Protein 36.4

MEXICAN CHICKEN ROLL-UPS



Mexican Chicken Roll-Ups image

Refrigerated crescent rolls make these hearty appetizers easy to assemble. Keep the ingredients on hand for last-minute snacking. -Julie McDaniel, Batesville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2-1/2 teaspoons cornmeal, divided
2-1/4 cups cubed cooked chicken
1 cup shredded cheddar cheese
1/2 cup sliced ripe olives
1/2 cup sour cream
1 can (4 ounces) chopped green chilies, drained
1/4 cup chopped onion
2 tubes (8 ounces each) refrigerated crescent rolls
1 large egg white
1 tablespoon water
Salsa

Steps:

  • Grease a baking sheet and sprinkle with 1-1/2 teaspoons cornmeal; set aside. In a large bowl, combine the chicken, cheese, olives, sour cream, chilies and onion; set aside., Separate crescent dough into eight rectangles; firmly press perforations to seal. Spread 1/2 cup chicken mixture over each rectangle to within 1 in. of edges. Roll up, starting from long side. Place 1 in. apart on prepared pan., In a small bowl, beat egg white and water until foamy; brush over roll-ups. Sprinkle with remaining cornmeal. Bake at 375° for 20-25 minutes or until golden brown. Serve warm with salsa. Refrigerate leftovers.

Nutrition Facts : Calories 397 calories, Fat 23g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.

MEXI-ROLLUPS



Mexi-Rollups image

Simple appetizer that is easy to make and a crowd pleaser!

Provided by Tara K Farley

Categories     Appetizers and Snacks     Wraps and Rolls

Time 15m

Yield 40

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese, or more to taste
1 (8 ounce) jar picante sauce
1 (7 ounce) can chopped green chilies
1 (1 ounce) package taco seasoning
1 (15 ounce) package flour tortillas

Steps:

  • Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
  • Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

Nutrition Facts : Calories 106.4 calories, Carbohydrate 7.3 g, Cholesterol 19.6 mg, Fat 7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 269.8 mg, Sugar 0.5 g

CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY



Creamy Tuscan Chicken Rolls Recipe by Tasty image

These chicken rolls are sure to be your family's new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!

Provided by Katie Aubin

Categories     Lunch

Time 1h

Yield 4 servings

Number Of Ingredients 25

4 boneless, skinless chicken breasts
2 teaspoons pepper, divided
1 tablespoon onion powder
4 teaspoons kosher salt, divided
1 tablespoon garlic powder
8 oz baby spinach
1 cup sun-dried tomato
2 cups canola oil
2 cups panko breadcrumbs
4 large eggs, beaten
1 cup all purpose flour
3 tablespoons unsalted butter
5 cloves garlic, minced
2 medium shallots, diced
2 cups baby spinach
1 ½ tablespoons sun-dried tomato, chopped
¾ cup tomato, diced
2 cups heavy cream
1 tablespoon all purpose flour
1 ½ teaspoons kosher salt
1 teaspoon pepper
¾ cup grated parmesan cheese
1 tablespoon lemon juice
4 cups spaghetti
4 cups green salad, lightly dressed

Steps:

  • Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
  • Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
  • Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
  • Chill the chicken rolls in the fridge for 30-60 minutes.
  • Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
  • Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
  • Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
  • Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
  • Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
  • Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
  • Enjoy!

MEXICAN CHICKEN ROLL UPS RECIPE - (4/5)



Mexican Chicken Roll Ups Recipe - (4/5) image

Provided by á-24666

Number Of Ingredients 12

2 (8 oz.) packages cream cheese
2 cups cooked shredded chicken
1 1/3 cups shredded Mexican cheese blend
1 teaspoon finely minced garlic
1 1/2 tablespoons chili powder
1 teaspoon cumin
4 green onions, chopped
10 oz. can Rotel, drained
cayenne pepper to taste
salt to taste
half a bunch of cilantro, chopped (optional)
2 packages burrito sized tortillas

Steps:

  • Mix filing ingredients together. Cover and refrigerate for at least 1 hour. - Spread 2 heaping spoonfuls of filing on each tortilla. Roll up and cut into slices

Tips:

  • Choose the right chicken breasts. Boneless, skinless chicken breasts are best for this recipe. Make sure they are about the same size so that they cook evenly.
  • Pound the chicken breasts to an even thickness. This will help them cook evenly and prevent them from drying out.
  • Season the chicken breasts generously. Use a variety of spices, such as chili powder, cumin, and garlic powder. You can also add a little bit of salt and pepper.
  • Use a good quality salsa. The salsa is one of the key ingredients in this recipe, so make sure you use a salsa that you enjoy. You can use a mild, medium, or hot salsa, depending on your preference.
  • Don't overcook the chicken breasts. Chicken breasts can dry out easily, so it's important to cook them just until they are cooked through. You can check the chicken breasts by inserting a meat thermometer into the thickest part of the breast. The chicken is cooked when the internal temperature reaches 165 degrees Fahrenheit.

Conclusion:

Mexican chicken rolls are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight dinner or for a party appetizer. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that your family and friends will love.

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