Filled with chicken, cream cheese, tomatoes, and southwest spices, creamy chicken tortilla roll-ups are easy to make appetizers full of amazing flavors.
2cupsdiced, cooked chicken(I used rotisserie meat, diced very small)
1can Rotel 10-ounce (loosely drained, a bit of the juice is fine)
1-2tablespoons finely diced jalapeñoseeds, and core removed (more or less to taste)
1cupcanned black beans (drained and rinsed)
4burrito size flour tortillas
Instructions
PREP: Make sure your cream cheese is at room temperature before starting to make it easiest to mix. Carefully dice your jalapeno, being careful to not touch your face until thoroughly washing your hands.Drain the Rotel and black beans before starting as well.
In a mixing bowl, use a hand mixer or wooden spoon to beat together cream cheese, sour cream, pepper, chili powder, and garlic salt.
Use a wooden spoon or rubber spatula to gently mix in green onions, cheddar cheese, chicken, Rotel, jalapeño, and black beans. Stir until evenly mixed.
Place each tortilla on a sheet of plastic wrap
Spread about 1 cup of the mixture over the face of each tortilla. Roll the tortilla up tightly and wrap the plastic wrap around it to hold the shape.
Refrigerate for a minimum of one hour to allow the flavors to combine and to firm up the tortilla and mixture for slicing into pinwheels.