Tex Mex Roll Ups + Cilantro Lime Dip

Looking for fresh, fun dinner ideas your family will love? I made these tex mex goodies last night for dinner, they were a hit! Shredded chicken, fresh veggies, and chipotle flavor make this a tasty and healthy dish. Dipping them in a tangy cilantro lime sauce just adds to the flavor. Also a great appetizer idea!

 

 

Tex Mex Roll Ups

adapted from the Pampered Chef recipe, Season’s Best: Spring/Summer 2009

Ingredients:

• 1/2 lb. shredded chicken
• 1/2 can black beans, drained
• 1 can corn
• 1/2 small red bell pepper, diced
• 1/2 cup fresh cilantro, diced
• 1 cup shredded cheddar  jack cheese blend
• 3 tbsp, chipotle rub (I used Mrs. Dash Southwestern Chipotle Mix)
• 1/2 tsp. salt
• 10 – 9 inch flour tortillas

 

For the  Cilantro Lime Dip:

• 6 oz. sour cream
• 1/4 cup fresh lime juice
• 1 cup cilantro
• 1/2 tsp black pepper
• 1/2 tsp. salt
• 1/2 tsp cumin
• 2 pinches cayenne pepper

 

 

Making the Tex Mex Roll Ups

Preheat oven to 450 degrees. Combine the black beans, corn, bell pepper, and cilantro into a mixing bowl, set aside. Saute the shredded chicken, chipotle rub and and salt over medium heat, add a dash of water if it gets too dry. After about 2 minutes, add the veggie mixture to the saute pan and cook for an additional couple minutes, or until vegetables are tender. Once complete, transfer the mixture to a mixing bowl.

 

Warm your tortillas (stove top or oven) and spoon a row of the mixture down the middle of each. Roll them up tightly, sealing them with a bit of water to help the tortillas stick shut. Line them up in a a baking pan and spray a thin layer of vegetable oil over the roll ups. Bake for 12-15 minutes, or until they are lightly browned. Once cool, cut into halves or thirds and serve.

 

Making the Cilantro Lime Dip

Simply combine all ingredients into a food processor and blend until smooth. No food processor? Try using a blender.

 

Hope you enjoy these Tex Mex Roll Ups, we sure did!

 

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