Taco Chicken Rolls Recipes

TACO CHICKEN ROLLS

Steps:

• In a shallow dish, combine the cracker crumbs and taco seasoning; set aside. Flatten chicken between two sheets of waxed paper to 1/4-in. thickness. Place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up; secure with a toothpick., Coat chicken with crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove toothpicks.

TACO EGG ROLLS RECIPE BY TASTY

Steps:

• Heat oil, add chicken, 1 tsp salt, and 1 tsp pepper. Cook until 60% done.
• Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.
• Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like.
• Roll and seal with egg wash.
• Fry until golden brown.
• Serve with salsa.
• Enjoy!

ROLLED TACOS

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.

CHICKEN TACO RING

Steps:

• Grease a 12-in. pizza pan. Unroll crescent dough. Sprinkle with 1/4 cup tortilla chips; press down gently. Separate into 16 triangles. , Place wide end of one triangle, chip side down, 3 in. from edge of prepared pan, with point overhanging edge of pan. Repeat with remaining triangles, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., In a small bowl, combine the chicken, cheese, mayonnaise, chilies, olives, tomato, taco seasoning, lime juice and remaining tortilla chips. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Garnish with sour cream, salsa, tomatoes and lime.

CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY

Steps:

• Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
• Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
• Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
• Chill the chicken rolls in the fridge for 30-60 minutes.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
• Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
• Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
• Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
• Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
• Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
• Enjoy!

CHEESY ROLLED TACOS WITH CHICKEN

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.