Crispy Chicken and Mushroom Tortilla Rolls

These golden-brown tortilla rolls combine tender chicken, savory mushrooms, and melted cheese in a crispy wrapper. I’ve perfected this recipe to create the perfect balance of creamy filling and crunchy exterior. Perfect for lunch, dinner, or as a party appetizer.

Prep Time

• Preparation: 30 minutes
• Cooking: 25 minutes
• Total Time: 55 minutes
• Servings: 6-8 rolls

Ingredients

For the Filling:

• 2-3 chicken fillets (500g / 1.1 lbs), diced small
• 6 medium mushrooms (150g / 5 oz), sliced
• 3 large eggs
• 1 medium onion (150g), finely diced
• 2 cloves garlic, minced
• 1 medium carrot (100g), julienned
• 150g (1½ cups) cheese, grated (divided)
• 80ml (⅓ cup) heavy cream
• 2 tablespoons (30g) butter
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon sweet paprika
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil for frying

For Assembly:

• 6-8 large flour tortillas (10-inch diameter)

For the Herb Cream Sauce:

• ½ cup (120ml) sour cream
• 1 tablespoon mixed fresh herbs (dill and parsley)
• ¼ teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Prepare the Chicken

1. I season the diced chicken with salt, pepper, and paprika.
2. In a large skillet, I melt the butter over medium-high heat.
3. I cook the chicken until golden brown and cooked through (6-8 minutes).
4. I remove the chicken and set aside, keeping the flavored butter in the pan.

2. Cook the Vegetables

1. In the same pan, I sauté the diced onions until soft and translucent (4-5 minutes).
2. I add minced garlic and cook for 30 seconds until fragrant.
3. I add the julienned carrots and sliced mushrooms.
4. I cook until the vegetables are tender and any liquid has evaporated (8-10 minutes).
5. I season with salt and pepper to taste.

3. Create the Filling

1. I whisk together:

• Eggs
• Heavy cream
• Chopped herbs
• Salt and pepper

1. I return the chicken to the pan with the vegetables.
2. I pour in the egg mixture.
3. I cook, stirring gently, until eggs are just set but still creamy.
4. I stir in half of the grated cheese.
5. I remove from heat and let cool slightly.

4. Assemble the Rolls

1. I warm the tortillas slightly to make them pliable.
2. I place a generous portion of filling in the center of each tortilla.
3. I sprinkle with remaining cheese.
4. I fold in the sides and roll tightly, burrito-style.

5. Cook the Rolls

1. I heat oil in a large skillet over medium heat.
2. I place the rolls seam-side down.
3. I cook for 2-3 minutes per side until golden brown and crispy.
4. I work in batches to avoid overcrowding.

6. Prepare the Herb Cream Sauce

1. I mix together:

• Sour cream
• Chopped fresh herbs
• Garlic powder
• Salt and pepper

Pro Tips

• I make sure the filling is cooled slightly before rolling to prevent soggy tortillas.
• I don’t overfill the tortillas – about ¾ cup of filling per roll is perfect.
• I secure the rolls with toothpicks if needed while cooking.
• I keep the rolls warm in a 200°F (95°C) oven while cooking remaining batches.

Storage and Reheating

• Store assembled but uncooked rolls in the refrigerator for up to 24 hours.
• Store cooked rolls in an airtight container for up to 2 days.
• Reheat in a 350°F (175°C) oven for 10-12 minutes until crispy and heated through.

Nutrition Information

Per roll:

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 155mg
• Sodium: 580mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Protein: 26g
• Calcium: 200mg
• Iron: 2mg

These crispy chicken and mushroom tortilla rolls are perfect for any occasion. The combination of tender chicken, savory mushrooms, and melted cheese wrapped in a crispy tortilla creates an irresistible meal. Serve with the herb cream sauce for dipping and a fresh green salad for a complete meal.