Chicken Appetizers: These Tex Mex Chicken Rollups are a hit at every party. They’re easy to make and a crowd-pleasing favorite, too.
My youngest son became hooked on ham and cheese rollup sandwiches a few years back at a Christmas party. In fact, he loved them so much that he asked me to make more the very next day. That’s when I decided to combine his love for these little party sandwiches with his love for Tex Mex food. After playing around with several recipes, I finally made these chicken appetizers that is super easy to make and super delicious, too.
Since we love Tex Mex everything at the Smith house, this Tex Mex Chicken Rollups recipe is one of our favorites. I love that it’s so easy to make. Sometimes I’ll even half the recipe and make just enough for the boys to snack on during the day.
The best part about this one is that it’s made with a deli-style Rotisserie chicken which saves you a whole lot of time in prep work, especially if you’re trying to make several appetizers at the same time to serve a large crowd.
Just pull all that chicken off the bone and shred it. Set aside two cups of the shredded chicken for this recipe and freeze the rest of the shredded chicken for another meal later in the week.
Here’s how I like to make mine.
Tex Mex Chicken Rollups
2 cups of Rotisserie chicken, shredded
2 (8 oz.) packages cream cheese, softened
1 1/2 cups shredded Mexican blend cheese
1 can of Rotel, drained
2 tablespoons taco seasoning
4 green onions, chopped
Salt and pepper, to taste
8 large burrito tortillas
Mix the first 7 ingredients together.
Cover and refrigerate for about an hour.
Spread each tortilla with 2 spoonfuls of the Tex Mex mixture.
Roll up and slice into bite-size pieces. Enjoy!
Other Recipes You May Enjoy
- 2 cups of Rotisserie chicken, shredded
- 2 (8 oz.) packages cream cheese, softened
- 1 1/2 cups shredded Mexican blend cheese
- 1 can of Rotel, drained
- 2 tablespoons taco seasoning
- 4 green onions, chopped
- Salt and pepper, to taste
- 8 large burrito tortillas
- Mix the first 7 ingredients together.
- Cover and refrigerate for about an hour.
- Spread each tortilla with 2 spoonfuls of the Tex Mex mixture.
- Roll up and slice into bite-size pieces. Enjoy!