Chicken Fajita Mini Roll Ups
These chicken fajita roll ups are tiny in size but big on flavour! These are perfect to pack in lunches or to use as appetizers for parties.
- 1 pound boneless skinless chicken, cooked and shredded
- 2 1/4 cups Nordica Smooth Cottage Cheese
- 1 1/2 cups tex-mex cheese
- 1 red pepper, diced finely
- 1 yellow pepper, diced finely
- 1 orange pepper, diced finely
- 1 green pepper, diced finely
- 1 jalapeno pepper, diced finely
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 bunch fresh parsley to taste
- 1 package small tortillas
Grill or bake chicken breasts for 3 to 4 minutes per side. You could also use rotisserie chicken if you. Shred it so it's a fine texture.
Pour cottage cheese into a large mixing bowl. Add cheese, red pepper, yellow pepper, orange pepper, green pepper, jalapeno peppers, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, cumin, salt, white pepper, and fresh parsley to the mixing bowl. Mix unti well combined.
Spread the mixture in a thin layer on one side of the tortilla. Roll up. Place in the fridge for about 15 to 30 minutes, depending on how firm you want them. Slice them into rounds. Place on platter. Serve with a big old roll up loving smile!
You do not have to refrigerate before slicing but it does help get a smoother cut.
These are best served within 24 hours. Otherwise the tortillas become too soft. Personally I like to serve them within about 8 to 12 hours.
Cravings of a Lunatic is providing nutritional information for google purposes only. I do not count calories so please understand my recipes are not meant to be healthy. I'm an indulgent blog. Always have been, always will be.
Serving: 1g | Calories: 46kcal | Protein: 8g | Fat: 1g | Cholesterol: 24mg | Sodium: 62mg | Potassium: 151mg | Vitamin A: 220IU | Vitamin C: 0.9mg | Calcium: 2mg | Iron: 0.3mg