Southwestern Baked Chicken Roll-Ups

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 6

Spice up your weeknight with these Mexican-style chicken roll-ups that are sure to please everyone’s taste buds. You can substitute corn tortillas for flour tortillas to personalize this recipe.


Nutritional Information (PER SERVING)

Calories: 440
Fat: 14g
Saturated Fat: 5g
Sodium: 1260mg
Carbohydrate: 45g
Sugars: 2g
Protein: 31g


  1. Preheat oven to 425°F.
  2. Place chicken thighs in a 12-inch skillet with broth. Bring to a boil, cover then reduce heat to a simmer for 10 minutes or until chicken reaches an internal temperature of 165°F. Remove chicken from pan leaving the broth. Shred Chicken.
  3. Add taco seasoning, cumin and salt to chicken. Mix and set aside.
  4. Add spinach to the broth in pan. Cook spinach to wilt for 2-3 minutes. Drain spinach from broth and discard broth.
  5. Line a sheet pan with foil and spray with vegetable spray.
  6. Lay a tortilla on a clean flat surface. Layer it with 2 tablespoons of seasoned chicken, 1 tablespoon of spinach and 1 tablespoon of shredded cheese. Roll tortilla up and place seam side down on tray.
  7. Repeat with remaining tortillas. Spray tortillas with vegetable spray. Bake in oven for 5 to 10 minutes.
  8. Serve with salsa.