Spicy Chicken Roll-Ups | One Pan Meals

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Spicy Chicken Roll-Ups | One Pan Meals Super Hungry? Jump to the Recipe

Sometimes less really is more. On nights where you don't want to cook (and especially don't want to clean up after cooking) cooking your meal in a single pan is the way to go. If my boyfriend had anything to say about the food I cook, he'd probably prefer more meals like this one!

What's even better about these chicken roll-ups is that they are easy to customize with what you have on hand. The essential ingredients are, of course, chicken and tortillas, but the different spices and vegetables can be tweaked to your preferences. For mine, I used a combination of tomatoes, onions, and peppers with some garlic powder, chipotle powder and cayenne pepper. I also used an extra spicy hot habanero sauce I picked up on a recent trip to Mexico for an authentic flair of heat.

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Spicy Chicken Roll-Ups

  • Number of Servings: 6
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
Spicy Chicken Roll-Ups | One Pan Meals


  • 6 tortillas
  • 2 cups chicken, cooked & shredded
  • ½ cup onions, chopped
  • ½ cup bell peppers, chopped
  • 5 cups tomatoes, diced
  • 2 tsp chipotle powder
  • 2 tsp cayenne pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp oregano
  • 2 tbsp fresh parsley + more for topping
  • 2 tbsp favorite hot sauce
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 cup hot pepper cheese, for topping
  • 1 cup white cheddar cheese, for topping
  • cooking spray
  • salt & pepper, to taste
  • sour cream, for serving

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  1. In a large skillet over medium high heat, add two tablespoons of vegetable oil then add the chicken to the pan and sear until browned on both sides. Add one cup of water to the pan and cover until the chicken is cooked through or about 45 minutes. Remove from pan and shred between forks. Season with salt and pepper.
  2. Preheat the oven to 350 F. Chop the onions and peppers. Wipe out the skillet used to cook the chicken then add the remaining two tablespoons of vegetable oil to the pan and bring to a medium high temperature.
  3. Add the onions and peppers to the pan and saute until beginning to soften. Sprinkle in the chipotle powder, cayenne pepper, garlic power, and onion powder. Squeeze in the fresh lime juice.
  4. Toss the cooked shredded chicken into the pan with the vegetables. Add a dash of spicy hot sauce and stir well.
  5. Add about a half cup of the chicken and vegetables to the center of a tortilla then roll up the tortilla. Repeat with the remaining filling and tortillas.
  6. Wipe out the pan used to cook the chicken and vegetables. Spray with some non-stick cooking spray. Arrange the chicken roll-ups in the pan then top with about a half cup of the shredded spicy cheese.
  7. Bake the chicken roll-ups for 15 to 20 minutes or until the cheese on top is melted and the ends of the tortillas are crispy. Serve with sour cream and garnished with parsley. Enjoy!

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