Crispy Chipotle Chicken Rollups
Shredded rotisserie chicken tossed with chipotle crema, rolled in crispy tortillas, and baked until golden. Sheet-pan dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 445
- Protein
- 28g
Ingredients
- 2 cups rotisserie chicken, shredded
- ½ cup sour cream
- 3 whole chipotle peppers in adobo, finely chopped
- 1 cup sharp cheddar, shredded
- 8 whole corn tortillas (6-inch)
- 1 whole jalapeño, thinly sliced
- 1 whole lime
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Stir together sour cream, chipotle peppers, and salt until smooth. Fold in shredded chicken and half the cheddar.
- 2
Warm tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side. Transfer to a plate.
- 3
Divide chicken mixture among tortillas and roll tightly. Place seam-side down on a sheet pan, lined with parchment.
- 4
Sprinkle rollups with remaining cheddar and baked at 400°F for 12 minutes until cheese melts and edges crisp.
- 5
Squeeze lime over the top, scatter jalapeño slices and cilantro, and serve immediately.
Tools you’ll need
- medium mixing bowl
- 12-inch cast iron skillet or nonstick skillet
- sheet pan
- parchment paper
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