Chicken tortilla rolls.

Lay out each tortilla on a flat surface.

Spread the chicken mixture evenly across the entire tortilla in a thin layer.

Roll the tortilla up tightly, like a log.

Repeat for all tortillas.

4. Chill (Important!):
Wrap each rolled tortilla in plastic wrap.

Refrigerate for at least 30 minutes to firm up (makes slicing cleaner).

5. Slice & Serve:
Unwrap and slice each roll into 1-inch pieces (about 8–10 per roll).

Arrange on a plate and serve cold or at room temp.

🧀 Variations:
Add a few dashes of hot sauce or chipotle for a smoky-spicy version.

Swap cream cheese for hummus or Greek yogurt for a lighter version.

Want it warm? Bake the whole roll at 375°F (190°C) for 8–10 minutes, then slice.