Rolled chicken tacos are my go-to when I’m craving something crispy, cheesy, and packed with flavor. I first made these for a game night with friends, and they disappeared so fast I barely got a bite! Now, they’re a staple for family dinners or whenever I want to spice up taco night. These little rolled beauties are easy to whip up, and the combo of seasoned chicken and melty cheese is pure magic. Let’s get rolling!
Contents
Why You’ll Love This Recipe
These tacos are crunchy, savory, and perfect for dipping in your favorite sauces. They’re ready in about 45 minutes, use simple ingredients, and are great for feeding a crowd or meal prepping. I love how fun they are to make, and my kids enjoy helping roll them up. You can customize the fillings or toppings to suit your taste, making them a hit for any occasion.
Ingredients
Here’s what you’ll need to make about 12 tacos (serves 4-6):
- Cooked chicken: 2 cups, shredded (rotisserie or leftover works great)
- Corn tortillas: 12 (6-inch)
- Cheddar cheese: 1.5 cups, shredded (or Mexican blend)
- Onion: 1/4 cup, finely chopped
- Chili powder: 1 teaspoon
- Cumin: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Vegetable oil: 1/2 cup (for frying)
- Toothpicks: 12 (for securing tacos)
- Optional toppings: Salsa, guacamole, sour cream, shredded lettuce, diced tomatoes
Note: Corn tortillas are best for that authentic crunch, but flour tortillas work if you prefer a softer texture. Rotisserie chicken saves time, but you can cook and shred fresh chicken if needed.
Equipment Needed
- Large skillet
- Medium mixing bowl
- Tongs
- Paper towels
- Baking sheet (optional, for baking)
- Small microwave-safe plate
Step-by-Step Instructions
These tacos are simple but have a few tricks to get that perfect crunch. Here’s how I make them:
- Prep the Filling: In a medium bowl, mix shredded chicken, onion, chili powder, cumin, garlic powder, salt, and pepper. Stir in 1/2 cup of shredded cheese. I love how the spices make the kitchen smell like a taco truck!
- Soften Tortillas: To make rolling easier, warm the tortillas in the microwave for 20-30 seconds (stack them and cover with a damp paper towel). This keeps them from cracking. I learned this the hard way after tearing a few!
- Roll the Tacos: Place about 2 tablespoons of the chicken mixture in the center of each tortilla. Roll tightly and secure with a toothpick through the seam. Make sure they’re snug so the filling stays put.
- Fry the Tacos: Heat vegetable oil in a large skillet over medium heat (about 350°F). Fry the tacos in batches, seam-side down first, for 2-3 minutes per side until golden and crispy. Use tongs to turn them carefully. Drain on paper towels. The sizzling sound is so satisfying!
- Serve: Remove toothpicks and serve hot with your favorite toppings like salsa, guacamole, sour cream, lettuce, or tomatoes. I set up a topping bar so everyone can customize their tacos.
Tips for Success
- Don’t Overfill: Too much filling makes rolling tricky and can cause the tacos to burst. Stick to 2 tablespoons max.
- Keep Oil Hot: If the oil’s too cool, the tacos get greasy. Test with a small piece of tortilla; it should sizzle immediately.
- Bake Instead: For a lighter option, brush rolled tacos with oil and bake at 400°F for 15-20 minutes, flipping halfway, until crispy.
- Storage: Leftovers keep in an airtight container in the fridge for 2 days. Reheat in a 350°F oven for 10 minutes to regain crunch.
Serving Suggestions
These rolled tacos are perfect on their own but shine with the right sides. Here’s how I serve them:
- With Dips: Salsa, guacamole, or queso for dipping are a must.
- With Sides: Mexican rice or refried beans make it a full meal.
- With Salad: A simple cucumber and tomato salad adds freshness.
- For a Party: Serve with chips and salsa or mini quesadillas for a festive spread.
Why This Recipe Works
The seasoned chicken and cheese filling is savory and satisfying, while the corn tortillas fry up to a perfect golden crunch. The spices add just enough kick without overpowering, and the toppings let you customize each bite. It’s a fun, hands-on recipe that delivers big flavor with minimal effort. I’ve made these for taco nights, game days, and even quick dinners, and they’re always a hit.
FAQs
Can I use flour tortillas?
Yes, but they’ll be softer and less crispy. Corn tortillas give that classic taquito texture.
Can I make these ahead?
You can roll the tacos and refrigerate them for up to 24 hours before frying. Fry just before serving for the best crunch.
What if I don’t have rotisserie chicken?
Cook 1 lb of chicken breast or thighs, shred, and season as directed. Poaching or baking works well.
Can I freeze these?
Yes! Fry, cool, and freeze in a single layer for up to 2 months. Reheat in a 375°F oven for 15-20 minutes.
Final Thoughts
This rolled chicken tacos recipe is my go-to for a fun, flavorful meal that’s always a crowd-pleaser. They’re crispy, cheesy, and perfect for dipping, making them ideal for taco nights or casual gatherings. The whole family loves getting involved, and the results are so worth it. Try it out, and let me know how it turns out or what toppings you love!
