Ranch Chicken Rollups
If you need a hefty appetizer that will fill bellies, this is the one for you. I always appreciate the heavier appetizer when I see a shmorgishborg of dips and chips, especially when it’s more of a “snack-type” lunch or dinner.
Don’t let the rolling and cutting deter you, these are pretty simple. Use a bread knife for best results in cutting them. The best part about this recipe is that the ends that fall apart become the chef’s snack!
The flavors of this rollup are pretty mild compared to olive or jalapeno versions I’ve seen. So, depending on your child, these could be kid friendly!
Ranch Chicken Rollups
Yield: 40-45 rollups
Prep time: 25 MinTotal time: 25 Min
Ingredients
- 3/4 of a 10 ounce jar roasted red bell peppers (drained, patted dry and chopped)
- 2 cups shredded chicken
- 1, 8-ounce package cream cheese, softened
- 1, .4-ounce package Ranch style buttermilk dressing mix
- 1/4 cup red onion, minced
- 1, 4.5-ounce can chopped green chilies, drained
- 1/4 cup chopped cilantro
- salt and pepper to taste
- 8, 8-inch tortillas (fajita size)
Instructions
- Combine all ingredients, except tortillas, in a medium bowl. Stir to combine. Cover and let chill at least 2 hours.
- Spoon mixture evenly over the tortillas, roll them up like a taquito, and cut into 1-inch slices.