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
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.