Cheesy Chicken Tortilla Rolls


  • 2 chicken breasts, cooked, shredded

  • 1 red bell pepper, seeded, chopped

  • 1 jalepeno, seeded, chopped

  • 1 cup shredded mozzarella  cheese, divided

  • 1 Cup shredded cheddar cheese, divided

  • ¼ cup (60 mL) lime juice

  • 1 teaspoon Chef Stone’s Secret Spice

  • 1 tablespoon taco seasoning

  • 10 flour tortillas

  • fresh cilantro, chopped, for garnish

  • guacamole, for serving

  • salsa, for serving


  1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.

  2. In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Mozzarella cheese , ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.

  3. Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.

  4. Arrange the tortillas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and  Mozzarella cheese. Place a second layer of tortillas on top of the first so they overlap. Sprinkle with the rest of the cheese.

  5. Bake for 20 minutes until they’re golden brown and crisp.

  6. Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.

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©2018 by Chef Stone