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
10/28/2013
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