• Prep Time:
  • Cooking Time:
  • Serves: 4-6 Servings

Crispy Baked Chicken Tortilla Roll-Ups

  • Recipe Submitted by on

Category: Lunch/Snacks, Chicken, Main Dish, Rolls

 Ingredients List

  • 2 - 3 cooked chicken breasts (or the meat from a rotisserie chicken), shredded with a fork
  • 1 cup shredded cheese (I used a fiesta blend)
  • 1/3 cup corn kernels
  • 1/4 cup canned black beans, rinsed and drained
  • 2 green onions, cleaned and sliced
  • 3 garlic cloves, peeled and grated or minced
  • 1/3 cup salsa
  • Handful of fresh cilantro, chopped
  • 1 teaspoon cumin
  • Zest and juice of 1 lime
  • Jalapeno pepper, seeded and diced (optional)
  • 1 small container of plain Greek yogurt (mine was 5.3 oz.)
  • Salt
  • 8 - 10 medium-size flour tortillas
  • 1/3 cup canola oil
  • Cumin, chili powder, minced fresh (or dried) cilantro or dried oregano, for sprinkling on top of roll-ups prior to baking


Preheat oven to 400 degrees.

Combine the chicken, cheese, corn, black beans, green onions, 1 grated clove of garlic, salsa, cumin, lime zest and juice, jalapeno pepper (if using), fresh cilantro, pinch of salt and yogurt in a bowl. Set aside.

Heat the canola oil along with the other 2 grated garlic cloves in a small saucepan over medium heat.

Once the oil is hot, turn off the heat and allow the garlic to infuse the oil for about 10 - 15 minutes.

In the meantime, assemble the roll-ups by placing 2 - 3 tablespoons of the chicken mixture on a tortilla and rolling it up. In addition to the 1 cup of shredded cheese called for to be combined into the chicken mixture, I sprinkled a little more on top of the filling in each tortilla before rolling up.

Place the roll-ups seam side down on a baking sheet lined with parchment paper.

Once the oil has set for 10 - 15 minutes, brush each roll-up with the garlic oil.

Lightly sprinkle the tops with the spice(s) of your choice.

I did a little cumin, some chili powder and some finely chopped cilantro. Sprinkle a tiny bit of kosher salt on each roll-up, as well.

Bake for 12 - 15 minutes or until the roll-ups reach desired crispness. Flip each roll-up over halfway through baking to ensure even browning and crisping on both sides.

Serve as-is or with any combination of toppings you prefer. We like shredded lettuce, diced tomato, sour cream, cilantro and a little more sliced green onions.

NOTE: If you have any chicken filling leftover, save to make a quesadilla the next day for yourself for lunch!

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