Chicken Tortilla Rolls
- Reviews 2
Ready In: 30 mins
Yields: 20-25 pieces
Ingredients
- 2 cups cooked diced chicken
- 3⁄4 cup cooked diced bacon
- 8 ounces cream cheese
- 2 tablespoons dried herbs (basil, oregano, parsley etc.)
- 1⁄2 cup fresh cilantro, leaves no stems
- 1⁄2 cup finally diced carrot
- 1 cup guacamole
- 1⁄2 cup diced tomato
- 1⁄2 cup diced red onion
- 2 burrito-sized flour tortillas
Directions
- Soften cream cheese and mix in all dry herbs and fresh cilantro. Spread cream cheese mixture evenly over both shells covering the whole shell.
- Then spread guacamole over 1/2 of each shell.
- Then sprinkle bacon on the other half of each shell.
- Sprinkle carrots evenly over both shells.
- Combine tomatoes and red onion and sprinkle evenly over both shells.
- Last sprinkle chicken evenly over both shells.
- Carefully role up both shells tightly, put on a plate, cover with Saran wrap, and chill for at least one hour.
- When ready to serve cut tortilla rolls into 1 inch slices, plate and serve.
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