It is 6pm. You are tired. Dinner needs to happen fast.
These Southwest Chicken Roll Ups are your new secret weapon for busy nights. They are fresh, filling, and packed with protein. You will love how easily they come together for your family.
Why You’ll Love This Recipe
This recipe is perfect for a healthy reset after a busy week. It helps you stay on track with your protein goals. The creamy Greek yogurt keeps everything satisfying and tender. Your kids will love the golden, toasted crunch of the tortilla. It is a simple, budget-friendly meal everyone enjoys.
Simple Method
You just mix, roll, and toast. There is no complicated prep involved here. Using pre-cooked chicken saves you so much time. Even a beginner cook can master these in minutes. You will feel so confident serving this fresh meal.
Ingredients You’ll Need
These use simple staples you likely have in your pantry right now.
- 1 lb cooked chicken breast, shredded
- 4 large high-fiber or low-carb tortillas
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup salsa verde
- 1/2 cup black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/2 cup shredded low-fat cheddar cheese
- 1 tablespoon low-sodium taco seasoning
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lime juice
Step-by-Step Directions
- In a large mixing bowl, combine the shredded chicken, black beans, corn, and taco seasoning.
- In a separate small bowl, whisk together the Greek yogurt, salsa verde, and lime juice until smooth to create a high-protein binder.
- Pour the yogurt mixture over the chicken mixture and stir until all components are evenly coated.
- Lay the tortillas flat on a clean work surface and distribute the chicken filling evenly across the center of the four tortillas.
- Top each portion with equal amounts of shredded cheese and chopped cilantro.
- Fold the left and right edges of each tortilla toward the center, then roll tightly from the bottom to the top to seal.
- Place the roll-ups seam-side down in a non-stick skillet over medium heat for 2 minutes per side until the exterior is golden and the cheese has melted.
- Slice diagonally and serve immediately.
Best Ways to Enjoy It
Serve these warm for a cozy weeknight dinner. Pair them with a crisp green side salad. You can add extra salsa for dipping on the side. They are also great for easy weekday lunches. Simply pack them up and enjoy your day.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They stay fresh for up to three days. For the best texture, reheat them in a toaster oven. This keeps the tortilla nice and crispy. You can also prep the filling a day early. This makes your evening cooking even faster.
Tips for Best Results
- Don’t skip toasting the roll ups in the skillet.
- Use a rotisserie chicken to save extra prep time.
- Avoid overfilling the tortillas so they stay sealed.
- Press down lightly while toasting for an even golden crust.
- Add a pinch of chili flakes if you like heat.
- Serve with a lime wedge for a fresh finish.
Ways to Switch It Up
- Swap black beans for pinto beans if you prefer.
- Use shredded turkey instead of chicken for variety.
- Add diced bell peppers for an extra crunch.
- Try a whole wheat tortilla for more fiber.
Common Questions
Can I make these ahead of time?
Yes, you can prepare the filling in advance. Store it in the fridge until you are ready. Roll and toast them just before serving for crunch.
Is the Greek yogurt taste strong?
Not at all! It mixes with the salsa and spices perfectly. It just creates a creamy, rich texture without the fat.
I hope these Southwest Chicken Roll Ups bring some ease to your busy week. They are so satisfying and simple to make for those you love. Enjoy every crispy, delicious bite!
— Katie Wood
Ingredients
- 1 lb cooked chicken breast, shredded
- 4 large high -fiber or low-carb tortillas
- 1/2 cup non -fat plain Greek yogurt
- 1/4 cup salsa verde
- 1/2 cup black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/2 cup shredded low-fat cheddar cheese
- 1 tablespoon low -sodium taco seasoning
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lime juice
Instructions
- In a large mixing bowl, combine the shredded chicken, black beans, corn, and taco seasoning.
- In a separate small bowl, whisk together the Greek yogurt, salsa verde, and lime juice until smooth to create a high-protein binder.
- Pour the yogurt mixture over the chicken mixture and stir until all components are evenly coated.
- Lay the tortillas flat on a clean work surface and distribute the chicken filling evenly across the center of the four tortillas.
- Top each portion with equal amounts of shredded cheese and chopped cilantro.
- Fold the left and right edges of each tortilla toward the center, then roll tightly from the bottom to the top to seal.
- Place the roll-ups seam-side down in a non-stick skillet over medium heat for 2 minutes per side until the exterior is golden and the cheese has melted.
- Slice diagonally and serve immediately.
