Rolled Tacos Recipes

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ROLLED TACOS



Rolled Tacos image

I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.

Provided by GIPSY

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 5

5 boneless, skinless chicken breasts
2 (6 ounce) cans black olives, drained
1 (16 ounce) jar salsa
24 (6 inch) flour tortillas
¼ cup vegetable oil

Steps:

  • Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
  • Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
  • Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
  • Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.

Nutrition Facts : Calories 337 calories, Carbohydrate 37 g, Cholesterol 28.5 mg, Fat 13.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 2.4 g, Sodium 910.6 mg, Sugar 2.4 g

GIANT TACO ROLL



Giant Taco Roll image

Stuffed to the gills with delicious taco meat and nacho toppings, this giant burrito is sure to satisfy those munchies and keep your friends satisfied no matter the occasion.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

5 cups shredded Mexican cheese blend
20 mini corn tortillas, also called "taqueria style" (about 4-inches round)
1 tablespoon vegetable oil
12 ounces ground beef chuck
One 1-ounce package taco seasoning
1 tablespoon tomato paste
One 15-ounce can refried beans
1 cup pico de gallo, drained, plus more for serving
3/4 cup sliced pickled jalapenos, drained
One 2.25-ounce can sliced black olives, drained
Guacamole and sour cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment.
  • Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
  • Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top.
  • Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes.
  • Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico.

CHEESY ROLLED TACOS WITH CHICKEN



Cheesy Rolled Tacos with Chicken image

Super good meal for lunch, these are small rolled tacos filled with chicken, cheese, cream cheese, and much more!

Provided by Baylee Garner

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 12

¾ teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground paprika
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
2 skinless, boneless chicken breast halves
1 drizzle olive oil, or to taste
¾ cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
12 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix oregano, onion powder, salt, paprika, chili powder, cumin, and pepper together in a bowl until well combined.
  • Place chicken breasts on the prepared baking sheet and drizzle with olive oil. Spread 1/2 of the seasoning mixture on both sides of chicken.
  • Bake in the preheated oven, flipping halfway through cooking time, until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven and transfer chicken to a cutting board. Leave the oven on, and line baking sheet with a fresh piece of parchment paper.
  • Shred cooked chicken with 2 forks and transfer to a bowl. Mix in Mexican cheese, cream cheese, and remaining seasoning blend until well combined. Place a couple of scoops of the mixture across the bottom 1/3 of a tortilla. Roll up tightly and place on the prepared baking sheet. Repeat with remaining mixture and tortillas.
  • Bake in the preheated oven until golden and crispy, about 15 minutes.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 56 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 10 g, Sodium 867 mg, Sugar 0.1 g

POTATO ROLLED TACOS



Potato Rolled Tacos image

Potatoes with jalapeños and cheese rolled in a corn tortilla and fried till crispy. I started making these because I miss the potato tacos in San Diego.

Provided by Jamilahs_Kitchen

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 whole jalapeno peppers (or 1 depending on heat)
12 corn tortillas
2 cups boiled potatoes (or mashed or any left over soft skillet potato leftovers)
2 tablespoons taco seasoning
1/2 cup shredded cheese (your favorite kind)
1/4 cup fresh cilantro, finely chopped
cooking oil (enough to lightly fry)

Steps:

  • Chop jalapeño peppers finely.
  • Chop cilantro.
  • Boil potatoes till easy to mash but still a little firm.
  • Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
  • Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
  • Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
  • Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
  • Heat oil on medium heat (I usually use olive oil).
  • When oil is ready, place 4 tacos at a time with the rolled side down in pan.
  • Flip to other side when brown.
  • Remove and drain on paper towels.
  • Garnish as desired.
  • I use sour cream mixed with taco sauce drizzled over the top.

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