Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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

Recipe by Southern Living June 2001

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Recipe Summary

Yield:
8 to 10 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.

  • Roll up tortillas tightly, and wrap in plastic wrap. Chill 30 minutes.

  • Unwrap rollups, and cut into slices. Serve with salsa.

  • Note: For testing purposes only, we used refrigerated Louis Rich Carving Board Southwestern-flavored Chicken Breast Strips.

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