Creamy Chicken Rolls (Print Version)
# Ingredients:
01 -
3 large flour tortillas, 9 inches each (burrito size).
02 -
9 slices of Monterey Jack cheese.
03 -
Softened cream cheese, about 8 ounces.
04 -
Roughly chopped dried cranberries, 1/4 cup.
05 -
Finely diced Granny Smith apple, 1/4 cup.
06 -
Chopped pecans, approximately 3 tablespoons.
07 -
Scallions, finely chopped, about 2 tablespoons.
08 -
1 teaspoon Dijon-style mustard.
09 -
Season with a pinch of salt and pepper.
10 -
12 ounces of deli chicken slices, rotisserie seasoned (16 slices).
11 -
Leaves of romaine lettuce, ribs removed.
# Instructions:
01 -
Get a medium-sized bowl and stir together the cream cheese, apple, cranberries, pecans, mustard, scallions, plus a small pinch of salt and pepper till it’s all blended nicely.
02 -
Take a tortilla and evenly spread one-third of the filling across it.
03 -
Lay three slices of Monterey Jack cheese side-by-side in the middle of the tortilla.
04 -
Cover the tortilla with slices of deli chicken to form a single layer.
05 -
Place the lettuce leaves over the chicken, making sure to spread them out evenly.
06 -
Start rolling from one short end of the tortilla until it’s nice and tight. Pop it in the fridge for an hour to firm up. If it’s more than an hour, wrap it snugly in plastic before chilling.
07 -
Slice the tortilla roll into pieces about 1 inch thick (a serrated knife works best), then arrange them on the platter however you like—layers or a swirl!
# Notes:
01 -
You can prep this up to a day earlier.
02 -
Only slice when you're about to serve.
03 -
Any leftovers will stay fresh for 2 days in the fridge.