Southwestern Rollups

For neater slices, avoid overfilling the tortilla, and roll tightly. Before serving, cut the tortilla on the diagonal.

Yield: 8 to 10 appetizer servings
Recipe from Southern Living

More From Southern Living


  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (1-ounce) envelope fajita seasoning mix
  • 1/2 cup chicken broth or water
  • 3 (6-ounce) packages refrigerated Southwestern-flavored chicken breast strips, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can yellow corn with red and green bell peppers, drained
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
  • 6 (10-inch) flour tortillas
  • Salsa


  1. Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts.
  2. Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.
  3. Roll up tortillas tightly, and wrap in plastic wrap. Chill 30 minutes.
  4. Unwrap rollups, and cut into slices. Serve with salsa.
  5. Note: For testing purposes only, we used refrigerated Louis Rich Carving Board Southwestern-flavored Chicken Breast Strips.
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