Mexi-Ranch Chicken

READY IN: 34mins
Recipe by Caroline Cooks

Easy chicken roll-ups with a Mexican flare. Posted for ZWT3.

Top Review by internetnut

I gave this 3 stars. I made this as a Thank You Review for the Camera Less Chef game. I liked this chicken and I really liked the dipping sauce. My 4 yrs newphew didn't like this though. I did not add the green chilies to his as he doesn't like to spicy things. I had a bit of trouble rolling my roll-ups so I rolled them the best I could and and they came out more like a pillow. I will make these again and for my taste I will add more cheese and chilies to the filling. I also will add more taco seasoning to the crushed tortillas. My future hubby had this for lunch and he suggested I make this with some sauce in the roll-up before rolling it up. Overall these were really good. Thanks so much! Christine (internetnut)

Ingredients Nutrition

  • 1 (10 ounce) packagerefrigerated prepared pizza crust
  • 4 slices monterey jack cheese
  • 1 (4 ounce) canchopped mild green chilies
  • 12 lb fully cooked chicken strips
  • 1 -2 cup finely crushed tortilla chips
  • 1 teaspoon taco seasoning
  • 2 tablespoons butter, melted
  • 1 cup salsa (mild or medium hot)
  • 12 cup ranch dressing


  1. Heat oven to 375 degrees F. and line a baking sheet with foil; lightly coat foil with nonstick cooking spray.
  2. On a floured board roll out pizza crust into an 15x11-inch rectangle.
  3. Divide into four equal pieces and lay one slice of cheese on each section of crust.
  4. Top each with equal amounts of chilies and chicken strips. Starting at long end of dough, roll up each piece tucking and sealing ends.
  5. On a piece of wax paper mix tortilla chips and taco seasoning.
  6. Brush rolls with melted butter and roll in crushed chips mixture, pressing to adhere.
  7. Transfer to prepared baking sheet and bake for 20-25 minutes, until golden brown. Meanwhile, in a small bowl mix salsa and ranch dressing.
  8. Remove from oven and serve with salsa mixture for dipping.

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