Whether you are looking for an elegant first course for a dinner party or a quick idea to liven up any meal, tortilla roll-ups are always guaranteed to be a big hit. You can assemble these chicken tortilla roll-ups a few hours ahead and keep them refrigerated, so you won’t be stuck in the kitchen. The recipe blends Mediterranean cuisine with dried tomatoes and classic Asian flavors with rice and rice vinegar, but we encourage you to experiment with your own variations!
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Ingredients: Chicken Tortilla Roll Ups
Makes about 30 pieces:
- 5 wheat tortillas (about 6-inch diameter)
- 5 thin slices of roast chicken breast
- 1 cup of cooked sushi rice
- 1 jar of dried tomatoes in olive oil
- 2/3 cup (150g) of cream cheese (Philadelphia for me)
- 1 bunch of basil
- Arugula
- 1 bowl of water + rice vinegar
Directions
1. Mix together the cream cheese and dried tomato.
2. Place a tortilla on the mat previously lined with cling film. Spread the cream cheese and tomato mixture over the entire surface of the tortilla.
3. Place a slice of chicken on one half of the tortilla. Place 3 basil leaves and dried tomatoes 1-inch from the edge of the tortilla.
4. Wet your fingers with vinegar and water and spread cooked rice next to the dried tomatoes.
5. Top with a small handful of arugula.
6. Roll each tortilla tightly wrapped in cling film; do not fold in the ends as you would with a burrito, but leave them free. Use a sharp knife to cut into 1-inch-thick slices, tie with a toothpick, and transfer to a serving platter or bowl.
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Chicken Tortilla Roll Ups
Whether you are looking for an elegant first course for a dinner party or a quick idea to liven up any meal, these tortilla roll-ups are guaranteed to be a big hit.
Ingredients
- 5 wheat tortillas (about 6-inch diameter)
- 5 thin slices of roast chicken breast
- 1 cup of cooked sushi rice
- 1 jar of dried tomatoes in olive oil
- 2/3 cup (150g) of cream cheese (Philadelphia for me)
- 1 bunch of basil
- Arugula
- 1 bowl of water + rice vinegar
Instructions
- Mix together the cream cheese and dried tomato.
- Place a tortilla on the mat previously lined with cling film. Spread the cream cheese and tomato mixture over the entire surface of the tortilla.
- Place a slice of chicken on one half of the tortilla. Place 3 basil leaves and dried tomatoes 1-inch from the edge of the tortilla.
- Wet your fingers with vinegar and water and spread cooked rice next to the dried tomatoes.
- op with a small handful of arugula.
- Roll each tortilla tightly wrapped in cling film; do not fold in the ends as you would with a burrito, but leave them free. Use a sharp knife to cut into 1-inch-thick slices, tie with a toothpick, and transfer to a serving platter or bowl.
Nutrition
Nutrition information for this recipe.
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