Something about peeling warm tortillas off the skillet just hits different. These Rolled Chicken Tacos are pure comfortcrispy-edged, cheesy, and flying all over Pinterest for a reason. Simple stuff: you roll, you bake, you wow. No fancy skills. Just a saucy win for busy nights.
Think warm shredded chicken, melty cheese, your favorite salsaall rolled into soft tortillas and baked until golden. They’re like Cheesy Chicken Roll Ups met taco night in the oven. Great for weeknights, meal prep, or lazy weekends. Full details in the blog!
I’ve rolled more tortillas than I can count in our test kitchenthese were worth the mess. We used rotisserie chicken for a shortcut (I’ll show how to make rotisserie chicken tacos go the extra mile). I tested a flavor twist too. You’ll love the secret!
Why You’ll Love It
These Rolled Chicken Tacos are all about those simple wins. Picture this: crispy golden tortillas hugging a cheesy, tangy chicken filling. They’re perfect for busy nights when you need a quick meal but still want something that feels homemade and comforting.
Cozy + Nostalgic: Feels like a warm, cheesy hug from taco night.
Practical: Prep them in just 5 minutes with rotisserie chickenyou’re winning already!
Versatile: Bake for lighter, hands-off cooking or deviate with an air fryer twist.
Whether you’re feeding a group or meal-prepping for the week, these baked rolled tacos deliver every single time.
Ingredients Breakdown & Key Tools
Here’s everything you need to whip up these Rolled Chicken Tacos. It’s a short, handy listmost of it you probably already have!
Swap for corn tortillas for more traditional chicken rolled tacos.
Tool Must-Haves: Baking sheet, mixing bowl, and a basting brush or cooking spray for that crispy tortilla finish.
How It Comes Together (Step-by-Step)
Let’s rollliterally! This recipe is so beginner-friendly, you’ll master it on your first try. Here’s how:
Preheat: Set your oven to 425°F. While it warms up, line a baking sheet with parchment or lightly grease it.
Mix the filling: In a bowl, combine softened cream cheese, salsa, cumin, garlic, and salt. Stir until smooth, then fold in the chicken and shredded cheese.
Roll it up: Spoon the filling evenly onto tortillas. Roll them tightly and place seam-side down on the prepared baking sheet.
Oil + Bake: Brush or spray both sides of the tortillas with olive oil. Bake for 15–20 minutes, flipping halfway for even crispiness.
Serve: Plate these crispy, golden beauties with extra salsa and a dollop of sour creamyou’re ready to feast!
Timing
Step
5 minutes
Prep + roll the tortillas
15–20 minutes
Baking
20 minutes
Total time
Tweaks & Troubleshooting
Tortilla Trouble? If your flour tortillas crack while rolling, microwave them for 10 seconds to softenmakes all the difference!
These tweaks make the recipe extra flexible for your craving and equipment needs.
How to Store + Reheat
Got leftovers? No problemthese tacos store and reheat like a dream!
Storage Type
Method
Duration
Refrigerator
Store in an airtight container or zip-top bag.
Up to 3 days
Reheat in Oven
Bake at 350°F until warmed through.
6–8 minutes
Reheat in Air Fryer
Cook at 350°F for 3–5 minutes.
Quick + crispy
Pro Tip: Tacos taste amazing fresh, but reheating them in the air fryer gives them new lifecrispy and just as delicious!
Expert Insight on Rolled Chicken Tacos
Rolled chicken tacos are a clever way to maximize flavor and texture, as the rolling process helps keep the filling moist while allowing the tortillas to crisp up evenly. For best results, use cooked, shredded chicken and warm the tortillas to prevent cracking during rollingthis balance ensures every bite is both tender and satisfying.
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The Journey to Perfect Rolled Chicken Tacos
Perfecting these rolled chicken tacos was a bit of a journeyI once rolled them too tight and the filling spilled everywhere. After several tests, I found just the right balance of tenderness and crispness. This recipe reflects all those trial-and-error moments, making the final version reliable and delicious every time.
FAQs ( Rolled Chicken Tacos )
What are rolled chicken tacos?
Rolled chicken tacos are crispy, cylinder-shaped tacos made by filling tortillas with seasoned chicken and rolling them tightly before frying or baking. They’re also known as taquitos or flautas depending on the tortilla type used. These delicious rolled tacos chicken are typically served with fresh toppings like salsa, sour cream, and guacamole. They make a perfect appetizer, snack, or main dish that’s both kid-friendly and crowd-pleasing.
Can I make baked rolled tacos instead of fried?
Absolutely! Baked rolled tacos are a healthier alternative that still delivers great flavor and crunch. Simply brush your rolled tacos with oil, place them seam-side down on a baking sheet, and bake at 425°F for 12-15 minutes until golden brown. This method uses less oil while still creating that satisfying crispy exterior. You’ll get all the deliciousness with fewer calories and less mess in the kitchen.
What type of tortillas work best for rolled chicken tacos?
Both corn and flour tortillas work great for chicken rolled tacos, each offering different benefits. Chicken rolled tacos corn tortillas create traditional taquitos with an authentic flavor and sturdy crunch when fried. Chicken rolled tacos flour tortillas are easier to roll and less likely to crack, making them perfect for beginners. For best results, warm your tortillas slightly before rolling to make them more pliable and prevent tearing.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is actually perfect for rolled chicken tacos and saves tons of time! Simply shred the rotisserie chicken and season it with your favorite taco spices like cumin, chili powder, and garlic powder. This is one of the best shredded rotisserie chicken recipes because the meat is already tender and flavorful. It’s also a great answer for meals to make with rotisserie chicken when you want something quick yet satisfying.
How do I prevent my rolled tacos from falling apart?
The key to perfect chicken taco tortilla roll ups is proper preparation and rolling technique. First, warm your tortillas to make them pliable, then don’t overfill them – use about 2-3 tablespoons of filling per tortilla. Roll them tightly and place seam-side down immediately to help them hold their shape. If needed, secure with toothpicks before cooking, and make sure your oil is properly heated before frying to create an instant seal.
Conclusion
Rolled Chicken Tacos deliver crispy, cheesy comfort straight from your oven in just 20 minutes. They’re a breeze to make and perfect for busy weeknights when you want something homemade but fuss-free. You’ll love how the golden tortillas lock in all that melty, flavorful fillingpure happiness on a plate.
Try swapping flour for chicken rolled tacos corn tortillas to get a heartier, more traditional vibe, or sneak in some spicy jalapeños for extra zing. Leftovers? Pop them in the air fryer to bring back that freshly baked crisp a kitchen hack I picked up that never fails. Perfect for baked rolled tacos lovers everywhere.
Can’t wait to see your take on these! Snap a pic and share your tweaksdid these remind you of a family favorite? Pass the recipe along and make some memories. You’ve got thisthese cheesy chicken roll ups are made for sharing and savoring, every single time.
Thomas Baker
Rolled Chicken Tacos: Delicious and Simple Recipe
Rolled Chicken Tacos are a quick and easy dinner perfect for busy weeknights. These cheesy chicken-filled flour tortillas are baked until crispy, making them a family favorite meal to make with rotisserie chicken. Enjoy this simple recipe for baked rolled tacos and chicken taco tortilla roll ups anytime.
½ cup picante sauce or salsa plus more for serving
1 teaspoon ground cumin
1 teaspoon granulated garlic
½ teaspoon kosher salt
¾ pound diced or shredded cooked chicken
1 cup shredded colby jack cheese
8 burrito size flour tortillas
2 tablespoons olive oil
sour cream for serving
Method
Preheat oven to 425°.
Mix cream cheese with picante sauce, ground cumin, granulated garlic, and kosher salt until smooth.
Stir in the diced or shredded cooked chicken and shredded colby jack cheese.
Spoon the mixture evenly onto each flour tortilla and roll up tightly.
Place each rolled tortilla seam side down on a greased or lined baking sheet.
Spray or brush both sides of the rolled tortillas with olive oil for extra crispiness.
Bake in the preheated oven for 15 to 20 minutes, or until the tacos are golden and crispy.
Serve warm with extra picante sauce and sour cream if desired.
Notes
Store leftover tacos in a zip-top bag in the refrigerator for up to 3 days. Reheat in a 350° oven for 6-8 minutes or use an air fryer for 3-5 minutes for best texture.
