Season the chicken breasts with salt, half of the cumin, and 1 tsp
of the chili powder. Add chicken to a skillet and add about 1 cup
of water. Cover and cook on med-high heat until cooked through.
Add more water if necessary. Once the chicken is cooked, cool
slightly and shred with 2 forks.
In a mixing bowl, combine cream cheese, drained tomatoes,
cheese, remaining spices, garlic, cilantro and scallions. Mix
together until well-incorporated. Add cooled chicken and stir
together.
Lay out tortillas and divide mixture evenly in the center of each.
Spread into a thin layer leaving the edges clean. Roll each tortilla
tightly. Do not fold in the ends like you would with a burrito but
leave them free. Use a sharp knife to cut into 1 inch thick slices
and transfer to a serving platter. (The end pieces will likely unroll a
little so just eat the extras). Cover with plastic wrap and refrigerate
until ready to serve.
Originally Submitted
1/14/2013
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