Chicken Cream Cheese Salsa Roll Ups

Chicken Cream Cheese Salsa Roll Ups Instructions: combine chicken, cream cheese, cheddar cheese and salsa. divide cream cheese between tortillas. spread cream cheese mixture evenly over tortillas and roll up. cover with plastic wrap and refrigerate for two hours (to set up and make it easier to slice). cut ends off of tortillas. Instructions. in a large bowl, mix together softened cream cheese and sour cream until combined and smooth. stir in salsa and shredded cheddar cheese. lay out one large tortilla onto a clean surface. spread about 1 3 cup of cream cheese mixture (more if you like a thick filling) onto one half of the tortilla.

Chicken Tortilla Roll Ups With Cream Cheese Slice into pinwheels. once chilled, use a sharp knife to slice the rolled tortillas into pinwheel sized pieces, around 1 2 to 1 inch thick, and serve immediately with dipping sauce. arrange the pinwheel sandwiches on a serving platter and serve immediately. Directions. in a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. stir in olives, chiles, cheese and green onion. spread about 1 2 cup on each tortilla. roll up jelly roll style; cover and refrigerate for 2 hours or overnight. slice into 1 in. pieces. In a bowl, mix together, the shredded chicken, cream cheese, mexican cheese, salsa, and onions with a hand mixer. add the diced avocado, taco seasoning, and garlic, garlic salt, salt and pepper, and mix at a slow speed. spread a thin layer over a tortilla and roll the tortilla up. cut into 1 inch bites. refrigerate until ready to serve. Directions. finely chop chicken (i used my food processor, but you can do it by hand.). mix together cream cheese (should be softened), salsa, ranch, garlic powder. (i also used my food processor to get a smooth consistency.). fold chicken into cream cheese mixture. spread mixture pretty thin onto tortillas, leaving 1" of the edge uncovered.

Chicken Tortilla Roll Ups With Cream Cheese In a bowl, mix together, the shredded chicken, cream cheese, mexican cheese, salsa, and onions with a hand mixer. add the diced avocado, taco seasoning, and garlic, garlic salt, salt and pepper, and mix at a slow speed. spread a thin layer over a tortilla and roll the tortilla up. cut into 1 inch bites. refrigerate until ready to serve. Directions. finely chop chicken (i used my food processor, but you can do it by hand.). mix together cream cheese (should be softened), salsa, ranch, garlic powder. (i also used my food processor to get a smooth consistency.). fold chicken into cream cheese mixture. spread mixture pretty thin onto tortillas, leaving 1" of the edge uncovered. In a large bowl combine cream cheese, sour cream, taco seasoning and shredded cheese. add chicken, corn, colby cheese, cilantro and mix well. taste and add salt if needed. place one tortilla on a cutting board and spread ⅙ of the mixture about cup on top. roll up tightly, place on a plate and cover with plastic wrap. Ingredients. 4 oz 1 2 of 8 oz pkg philadelphia cream cheese (or neufchatel), softened. 3 tablespoons thick and chunky salsa. 4 flour tortillas 6 inch. 1 2 cup kraft mexican style finely shredded four cheese or your favorite shredded cheese. 1 4 tsp chili powder optional.

Southwestern Chicken Roll Ups Plain Chicken In a large bowl combine cream cheese, sour cream, taco seasoning and shredded cheese. add chicken, corn, colby cheese, cilantro and mix well. taste and add salt if needed. place one tortilla on a cutting board and spread ⅙ of the mixture about cup on top. roll up tightly, place on a plate and cover with plastic wrap. Ingredients. 4 oz 1 2 of 8 oz pkg philadelphia cream cheese (or neufchatel), softened. 3 tablespoons thick and chunky salsa. 4 flour tortillas 6 inch. 1 2 cup kraft mexican style finely shredded four cheese or your favorite shredded cheese. 1 4 tsp chili powder optional.