Best Southwest Chicken And Bacon Rollups Recipes

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SOUTHWEST CHICKEN AND BACON WRAPS



Southwest Chicken and Bacon Wraps image

Southwest Chicken and Bacon Wraps are packed with flavor and a family favorite in the making.

Provided by Thriving Home

Categories     Wrap

Time 2h14m

Number Of Ingredients 8

2 pounds chicken tenders (or you can use chicken breasts)
1 batch of Southwest Chicken Marinade
8 slices (about a half pound) bacon, fully cooked and crumbled (try our No Fail Bacon method)
1 cup shredded Mexican cheese blend (or shredded cheddar)
Shredded lettuce
Diced tomatoes
1 or 2 batches of Creamy Southwest Ranch Sauce (sub: combine 1:1 ratio of salsa and store-bought Ranch Dip)
8 burrito-sized whole wheat tortillas

Steps:

  • In a gallon-sized freezer bag or container, add the chicken to the Southwest Chicken Marinade. (Freezing instructions begin here.) Seal and marinate in the refrigerator for 2-24 hours.
  • Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done. Chicken is done when it registers 165°F internally or has no more pink inside. Let chicken rest on a cutting board and then dice into bite-sized pieces. (See other ways to cook your chicken in notes below.)
  • To each tortilla, add some grilled chicken, bacon pieces, 2 tablespoons shredded cheese, shredded lettuce, diced tomatoes, and 2 tablespoons Creamy Southwest Ranch Sauce. Roll up like a burrito. Serve more Creamy Southwest Ranch Sauce on the side for dipping, if desired.
  • uncooked chicken in the Southwest Chicken Marinade
  • cooked bacon pieces
  • shredded cheese
  • tortillas (Here are tips for freezing tortillas.)
  • Preheat oven to 400°F. Place chicken breasts in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
  • Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That's all it takes to get it done, otherwise you'll overcook and dry it out.
  • Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, double the marinade and broth amount.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)

Nutrition Facts : ServingSize 1 wrap, Calories 404 calories, Sugar 2 g, Sodium 734.1 mg, Fat 18.8 g, SaturatedFat 7.1 g, TransFat 0.1 g, Carbohydrate 22.9 g, Fiber 4.8 g, Protein 34.4 g, Cholesterol 99.8 mg

CHICKEN & BACON ROLL-UPS



Chicken & Bacon Roll-Ups image

My children like these so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 dozen.

Number Of Ingredients 5

1 can (9-3/4 ounces) chunk white chicken, drained
1 carton (8 ounces) spreadable garden vegetable cream cheese
1 cup salsa, divided
4 pieces ready-to-serve fully cooked bacon, crumbled
6 flour tortillas (8 inches), room temperature

Steps:

  • Mix chicken, cream cheese, 1/2 cup salsa and bacon; spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate at least 1 hour. Just before serving, unwrap and cut tortillas into 1-in. slices. Serve with remaining salsa.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 100mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SOUTHWEST ROLL-UPS



Southwest Roll-ups image

Taste buds tingle when I serve these tempting tortillas stuffed with a zesty mixture of chicken, refried beans, salsa and jalapeno peppers. It's a savory dish that makes any buffet a fiesta. -Dean Schrock, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

2 tablespoons salsa
1 to 2 jalapeno peppers, seeded
1 garlic clove
2 tablespoons chopped onion
1 can (16 ounces) refried beans
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro, optional
1 cup cubed cooked chicken
1 cup shredded cheddar cheese, divided
10 to 12 flour tortillas (6 inches)
Sour cream and additional salsa, optional

Steps:

  • In a food processor; combine the first eight ingredients and 1/2 cup cheese; cover and process until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13x9-in. baking dish. , Cover and bake at 350° for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese melts. Serve with sour cream and salsa if desired.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 378mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

SOUTHWEST CHICKEN AND BACON ROLLUPS



Southwest Chicken and Bacon Rollups image

Make and share this Southwest Chicken and Bacon Rollups recipe from Food.com.

Provided by CoffeeB

Categories     < 15 Mins

Time 15m

Yield 36 serving(s)

Number Of Ingredients 5

1 cup cream cheese spread, softened (garden vegetable flavored)
1 (10 ounce) can chunk chicken, drained
1/3 cup bacon, crumbled
1/2 cup salsa
4 8-inch flour tortillas

Steps:

  • In a bowl, combine cream cheese, chicken, bacon and salsa.
  • Gently stir until well combined.
  • Spread chicken mixture on each tortilla.
  • Roll up and wrap in plastic wrap.
  • Refrigerate until serving time.
  • To serve, cut tortillas into 1 inch pieces.
  • If desired, serve with additional salsa for dipping.

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