Crispy Chicken Tortilla Rolls

One of our absolute favorite meals. It’s easy to throw together, and doesn’t take long to cook.

Crispy Chicken Tortilla Rolls

Makes 12 rolls


  • 2 chicken breasts, cooked and shredded
  • 1 1/2 c. shredded cheese (we like Monterrey Jack or Colby)
  • taco sauce*
  • sour cream (for dipping)
  • 12 corn tortillas
  • coconut oil
  • toothpicks


Heat a large skillet over medium heat (I prefer cast iron). Melt 1-2 Tbsp coconut oil in the pan. When the oil is hot, dip one tortilla at a time into the oil, flipping to coat both sides. This will keep the tortilla from splitting apart when you fold it. Add oil as necessary to have enough oil to coat tortillas. (I warm 3-4 at a time.)

Transfer the oiled tortillas to a plate. Spoon taco sauce onto the tortillas, place some chicken down the center of the open tortilla, sprinkle on some cheese, then fold up the sides and secure with a toothpick.

Place the secured wraps into the hot skillet, and cook for a few minutes, until lightly browned on the bottom. Remove the toothpick, flip the tortilla roll over, and continue cooking for a couple more minutes until this side is also slightly browned.

Transfer browned tortilla rolls to a plate to cool, and continue the process until you’ve filled all 12 tortillas. Add more coconut oil as needed throughout the cooking process.

Serve with a side of sour cream and taco sauce for dipping. (I love mixing the two together!)

*When I don’t have any taco sauce, I make my own:

Quick Taco Sauce

  • 1 c. tomato sauce
  • 1/4 c. water
  • 1/2 tsp chili powder
  • 2 Tbsp hot sauce
  • 1/4 tsp sugar
  • 2-3 Tbsp ketchup

Mix all in a small saucepan, bring to a boil. Continue low boil for 5 min, stirring to prevent scorching.

These tortilla rolls are always a hit with my kids. They’d go really well with guacamole, too.


14 thoughts on “Crispy Chicken Tortilla Rolls”

  1. Taco Sauce
    1/2 cup finely chopped onion, one jalapeno chopped fine ( If you like hotter sauce add make it two Jalapeno) One clove garlic finely chopped, one can tomato sauce,, salt and pepper to taste. Mix all together, let it sit while you fix the rest of you food. and Serve.

    I enjoy this over can of drained tuna, with eggs. And fry tuna/eggs
    one dipper at a time, with a small amount of oil, Fry till eggs are cooked on both sides,, serve with taco sauce over eggs.
    simple buy great breakfast, served with Biscuits.

  2. I have been making these for 40 years. My kids loved them and still make them today for their family and friends. I also put black olives and green onions in them. Also, use kitchen twine, tied around the middle to hold them together. The twine survives the heat and then once browned, the tortillas will break right in half where the twine is. Just a little trick.

  3. I heat my tortillas in the microwave. I made a tortilla warmer to warm them in, but if you don’t have one of these, you can dampen 2 paper towels and place the tortillas between them. Just heat 5 at a time.

  4. Was just sitting here going through my e-mail and yours popped up,I was thinking of what to make for dinner and I saw this.I have everything I need to make these and this is what were having for dinner.I truly enjoy your site.Thank-you for sharing.

  5. Hi,

    Just wanted to drop a quick word and say these look yummy! I made something like this a while ago, but it was a mixture between leftover hamburger and leftover chicken. Had trouble with my tortillas cracking cuz I forgot to warm them in the oil first (hadn’t done this in a while!). Thanks for the reminder! Love your blog!!


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