Fried Chicken Rollups

February 2009
Fried Chicken Rollups

by 5 people

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Serve with guacamole and hot salsa.

Makes: 4 servings

Prep: 20 mins

Cook: 15 mins

  • 2/3 cup plus 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 5 cloves garlic, finely chopped
  • 3 cups shredded store-bought rotisserie chicken meat
  • Salt and pepper
  • 1 1/2 cups shredded monterey jack cheese (about 6 ounces)
  • 12 small corn tortillas
  1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
  2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.
  3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.
Tip Spice it up:
  • Stir in 1 teaspoon cumin, paprika or chili powder when cooking the chicken filling.