Best Spicy Roll Ups Recipes

SPICY TORTILLA ROLL-UPS

Steps:

• In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
• Slice the roll ups and serve.

SPICY CHICKEN LASAGNA ROLL-UPS

Steps:

• Heat oven to 375ºF.
• Stir first 2 ingredients into sauce. Remove 1/2 cup of the pasta sauce mixture; place in large bowl. Add chicken, 1 cup mozzarella, Parmesan and eggs; mix lightly. Spread 1/2 cup of chicken mixture along the length of each noodle; roll up.
• Spread 1/2 cup of the remaining pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with lasagna roll-ups, seam sides down. Cover with remaining pasta sauce mixture; sprinkle with remaining mozzarella.
• Bake 25 min. or until heated through.

SPICY CHICKEN TORTILLA ROLL UPS

Steps:

• 1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a large skillet with 1 cup of water. Cover and cook on medium high heat until cooked through. You can add more water if necessary. Once the chicken is cooked, cool and shred with 2 forks.
• 2. In a large mixing bowl combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro, and scallions. Mix well; add cooled shredded chicken and stir together.
• 3. Lay out tortillas and divide mixture evenly on the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla up tightly. Do not fold in the ends like you would a burrito but leave them free. Use a sharp knife and cut into 1 inch thick slices then transfer to a serving platter. Refrigerate until you serve.

SPICY HAM ASPARAGUS CHEESE POTATO ROLL UPS (GLUTEN-FREE)

Steps:

• Prepare veggies. Thinly slice big potato in the long direction. You'll need about 15 slices that you are able to roll up and hold together with a toothpick. The bigger, the better. Cut asparagus into 1" sections. (I steamed my asparagus before baking the rolls but I'm not sure if it was necessary). Toss asparagus with small amount of oil, salt, and pepper.
• Spray cooking sheet with oil and place potato slices onto sheet.
• In middle of each slice, place small amount of ham and asparagus. Put a small amount of cheese in each also. Don't put too much in or it'll melt out all over the cookie sheet. Reserve some cheese for topping.
• Roll each potato slice and stab all the way through with tooth pick.
• Spray rolls with cooking spray and sprinkle with red pepper, black pepper and salt. Place 1 slice of jalapeno on each tooth pick (so it doesn't fall off). Sprinkle reserved cheese on top of rolls.
• Bake at 425F for 15-20 minutes, until potatoes begin to crisp.

SPICY MEXICAN LASAGNA ROLL UPS

Steps:

• In a large, high-sided skillet, brown the chorizo all over, breaking up the meat as it cooks. Once the chorizo is browned all over, add the tomatoes, cumin, smoked paprika and chipotle chili powder stirring to combine. Slowly pour in the milk and bring the sauce to a bubble. Reduce the heat and simmer 15-20 minutes or until the sauce has thickened.
• Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.
• Preheat the oven to 375°F.
• Pour one can of enchilada sauce in the bottom of a lasagna pan or a 9 x 13 inch baking dish.
• Lay the lasagna sheets flat on a clean surface and spread each with cream cheese. Once the chorizo sauce has thickened, spoon a little sauce onto each lasagna sheet and then roll it up into a cute little pasta roll. Place the pasta in the baking dish with the enchilada sauce and repeat with the remaining lasagna sheets + filling. Spoon any extra filling over the pasta and then pour the remaining can of enchilada sauce over the lasagna rolls. Sprinkle the cheese over the rolls. Cover the dish and place on a large cookie sheet with sides. Bake covered, for 30 minutes. Remove the foil and bake another 15 minutes or until the cheese is golden and browned.
• Meanwhile, heat the olive oil in a skillet, once hot add the oregano leaves and fry the leaves 30 seconds. Drain on paper towels.
• Garnish the lasagna rolls with the fried oregano. EAT!

SPICY BROCCOLI-CHEDDAR ROLL-UPS

Steps:

• Heat oven to 375ºF.
• Combine first 3 ingredients. Stack 4 phyllo sheets, spraying each layer with cooking spray before covering with next sheet. Cover remaining phyllo sheets and set aside until ready to use.
• Spread about 1/3 cup broccoli mixture onto one short side of phyllo stack. Fold in long sides of stack, then roll up starting at topped short side. Place, seam side down, on parchment-covered baking sheets; spray lightly with cooking spray. Cover loosely until ready to bake.
• Repeat with remaining phyllo sheets and filling.
• Bake 14 to 16 min. or until golden brown. Cool slightly. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

SPICY CHICKEN TORTILLA ROLL-UPS

Steps:

• Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
• In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
• Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

SPICY CHICKEN TORTILLA ROLL-UPS

Steps:

• Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

SPICY CHICKEN & EGGPLANT ROLL UPS

Steps:

• 1. Heat oven to 375 degrees F.
• 2. MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each eggplant slice; roll up.
• 3. POUR 1/2 cup of the remaining sauce into 13x9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella
• 4. Bake for 25 minutes or until cheese melts and lightly golden.
• 5. TIP FOR FREEZING: Prepare as directed above for freezing. Cover tightly with foil and freeze. When ready to serve, heat oven to 375 degrees F. Bake 1 hour or until heated through. (No need to thaw before baking.)

SPICY TORTILLA ROLL-UPS

Steps:

• Place cream cheese in medium sized bowl and allow to sit out to soften a bit.
• Using a garlic press press shallot into cream cheese.
• Remove seeds from red and serrano chilies and dice them very finely.
• Dice chives.
• Dice olives.
• Mix all of the above together.
• Spread in an even layer on tortillas making sure to spread to about 1/8" of the edges.
• Roll it up like a jelly roll.
• Place the rolls in the fridge or freezer depending on your time constraints to firm rolls.
• Take out of fridge or freezer and slice into 1" rounds.
• ENJOY!

SPICY DESSERT ROLL-UPS

Steps:

• Warm a skillet over medium-high heat. Spray 1 side of a tortilla with cooking spray and place, sprayed-side down, into skillet. Sprinkle tortilla with 1 teaspoon cinnamon sugar; cook for 1 minute. Sprinkle 1/2 teaspoon cayenne pepper over cinnamon sugar layer. Slide tortilla onto a plate and drizzle with 1 teaspoon honey. Roll tortilla tightly and secure with a toothpick. Repeat with remaining ingredients.

SPICY ROLL-UPS

Steps:

• In a medium bowl mix cream cheese, chopped olives and pepper sauce.
• Spread a thin layer of the mixture on each tortilla. Starting at one end, gently roll tortilla into a tight tube. Wrap with plastic wrap and chill until ready to serve. To serve, slice into 1 inch slices. Serve slices on their side.