Spicy Chicken Roll-Ups | One Pan Meals
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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.
Spicy Chicken Roll-Ups | One Pan Meals
Equipment
Ingredients
- 6 tortillas
- 2 cups chicken cooked & shredded
- ½ cup onion chopped
- ½ cup bell peppers chopped
- ½ cup tomatoes diced
- 2 teaspoon chipotle pepper
- 2 teaspoons cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons oregano
- 2 tablespoons parsley + more for topping
- 2 tablespoons favorite hot sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 cup hot pepper cheese for topping
- 1 cup white cheddar cheese for topping
- salt & pepper to taste
- sour cream for serving
Instructions
- 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.
- 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.
- 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.
- Toss the cooked shredded chicken into the pan with the vegetables. Add a dash of spicy hot sauce and stir well.
- 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.
- 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.
- 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!
