Mexican Chicken Rolls

7 votes

Use leftover chicken or turkey in this fast and tasty meal.

25 Minutes

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  •  2 cups cooked chicken or turkey, shredded
  • 2 tablespoons low-fat sour cream
  • 1 cup mushrooms, finely chopped
  • 1 cup canned chopped tomatoes
  • 4 wraps or tortillas
  • 1/3 cup edam cheese, grated


  1. Pre-heat oven to 200°C.
  2. Combine the chicken, sour cream, mushrooms and half of the tomatoes.
  3. Divide the mixture between the wraps and roll wraps around the mixture to form a cylinder. Place filled wraps with the seam down in an oven proof dish.
  4. Spoon the remaining tomatoes over the top of the wraps and sprinkle the cheese over the top of the tomato.
  5. Bake for 15-20 minutes or until the cheese is golden brown
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