Thursday, March 24, 2011

Tex-Mex Chicken Roll-Ups

I absolutely love these chicken roll-ups. They are super quick and easy to throw together and I'm SURE your whole family will just love them!  We make these quite often cause they are just one of those go to meals that you almost always have all the ingredients on hand. They are also great as leftovers for lunch the next day.

2-3 large Chicken Breasts (sliced into thin strips)
1 (1 oz) package fajita or taco seasoning
1 Tbsp Olive Oil
1 (10 oz) can whole kernal corn
2 cups Minute Rice
1 1/2 cups chicken broth
1 1/2 cups salsa verde
1/2 cup Cheddar Cheese (shredded)
1/4 cup fresh Cilantro chopped (optional)

Corn or Flour Tortillas (also good served with tortilla chips)
Sour Cream and Salsa for dipping

In a large skillet heat oil on medium heat. Drain Corn and add it to the oil, letting it cook for just a few minutes to carmelize a bit. Transfer to a plate to cool.

Next, take sliced chicken and mix well with the seasonings till well coated. Place into the same skillet that the corn was just in and cook till no longer pink, about 5-7 minutes.  Meanwhile, In another skillet bring the rice, broth, and salsa verde to a boil. Once boiling, reduce heat and cover, simmering for about 5 minutes. 

Lastly, place the chicken, corn, and shredded cheese back in with the rice and stir till well combined. Serve wrapped in a tortilla topped with sour cream and salsa.

(Recipe Source: Mal D.)


  1. YUM! These look so fresh and delicious! You take the greatest food photos!

  2. Thank you! You are always so sweet!


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