These Taco Tortilla Roll Ups are made with shredded chicken, cream cheese, taco seasoning, and cheddar cheese.
- 6 large flour tortillas
- 8 oz cream cheese softened to room temperature
- 4 oz sour cream
- 2 tablespoons taco seasoning
- 1 tablespoon hot sauce
- 1½ cups shredded cheddar cheese
- 2 cups chicken cooked and shredded
- 1/4 cup cilantro finely chopped
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In a larger bowl, combine cream cheese with sour cream. Add taco seasoning and hot sauce, then mix thoroughly.
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Stir in cheddar cheese, shredded chicken, and cilantro.
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Spread ⅙ of the filling over the tortilla using a spatula, leaving half an inch from the sides. Roll tightly and cover in plastic wrap
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Repeat with the rest of the ingredients. Refrigerate for a few hours.
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Cut into ½-inch-thick wheels before serving, using a good serrated knife.
Recipe Video
How to make the best homemade taco seasoning
There are several recipes for taco seasoning, but I have my own secret recipe that has just the right balance of heat, sweetness, and umami. I use 4 tablespoons of chili powder, 1 tablespoon each of smoked paprika and cumin, 1 teaspoon each of garlic and onion powder, and ½ teaspoon each of sea salt and ground black pepper. I also add ¼ teaspoon of cayenne pepper for extra heat and 1½ teaspoons of oregano for a complex, herbal depth.
More tips to consider:
- Be sure to use flour tortillas. Corn tortillas are too stiff and have a bold flavor that will interfere with the other ingredients.
- Make sure the cream cheese is softened to room temperature. Otherwise, it will be difficult to mix and may end up lumpy.
- I shred my own cheese because the store-bought stuff has added preservatives to keep it from clumping.
- If someone you're serving does not like cilantro, substitute it with chopped parsley or dill.
- Don't skip the chilling time. This allows the flavors to meld and the filling to solidify enough to keep the rolls together.